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2 1/2 cups all-purpose flour
2/3 cup Land O Lakes® Butter softened
1/2 cup sugar
1 large Land O Lakes® Egg
2 tablespoons milk
1 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raspberry preserves
Heat oven to 350°F.
Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.
Roll out dough on well-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.
Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake 12-15 minutes or until edges are very lightly browned.
Explore reviews fromour online community
I used my pastry dough beaters which really mixed the dough up. Putting the dough in the refrig for 20 minutes helps it spread easier with the rolling pin. I use lemon curd instead of the jam or preserves. Excellent recipe.
I have made this recipe for years. It is my mothers favorite as she calls them Linzer cookies. I make it in my kitchen aide mixer exactly as specified in the recipe. You need to mix it a little longer than one would think so all ingredients come together . It has always been perfect. I do doll them thinner than recommended and usually get 3 dozen cookies. I have also made these substituting 3/4 cocoa for some flour with great results.