Jam cookie wreaths are a variation of a traditional jam-filled tart of European linzer cookies.
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1 cup Land O Lakes® Butter, softened
3/4 cup powdered sugar
1 large Land O Lakes® Egg, separated
1 3/4 cups all-purpose flour
1 teaspoon vanilla
3/4 cup finely chopped blanched almonds
1/2 cup sliced almonds
1/2 cup seedless raspberry or apricot preserves
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.