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Jam cookie wreaths are a variation of a traditional jam-filled tart of European linzer cookies.
Combine butter, powdered sugar and egg yolk in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and vanilla; beat at low speed, scraping bowl often, until well mixed. Stir in finely chopped almonds. Cover; refrigerate 1-2 hours or until firm.
Heat oven to 350°F.
Divide dough in half. Roll out dough, on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Cut out 1-inch hole in half of cookies.
Place 1 inch apart onto greased cookie sheets. Brush cookies with holes in center with reserved egg white. Top with sliced almonds; press down lightly. Bake 7-10 minutes or until edges are lightly browned. Cool completely.
Spread each cookie without hole with 2 teaspoons preserves; top with almond-covered cookie. Press together lightly. Store in single layer.
Dietary Fiber: 1g
I made the dough one day and did the cut outs the next day. I was very impressed!! the dough tasted great. It took me awhile to find the right cookie cutters to do the job but when I did I got very creative. Lots of fun shapes and sizes. I ALSO TRIED DIFFERENT FILLING AND THAT WAS VERY GOOD TOO. HIGHLY RECOMMENDED!!! A+A+A+
Beautiful and elegant cookie when finished! I made these with freshly made peach preserves and also with lingonberry jam and lightly dusted them with superfine powdered sugar - absolutely beautiful and delicious! Much easier to make than I anticipated! Will make at the Holidays! They are worthy of a Christmas gift in a fancy box to be sure!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2815
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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