Buttery Jam Tarts

Buttery Jam Tarts
74
7 Reviews
Cut out cookies that are moist, tender and easy to make.
45 min
Prep Time
1:00
Total Time
24 cookies

Ingredients

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

Directions

  1. Heat oven to 350°F. Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.
  2. 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.
  3. 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 for 12 to 15 minutes or until edges are very lightly browned.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
140
Cholesterol
20mg
Carbohydrates
21g
Protein
2g
Fat
5g
Sodium
85mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

I noticed Toody's comment about the dough being dry - this dough is much like pastry dough - you need to adjust the amount of liquid based on the relative dryness of the room. I added at least 50% more milk than called for in the recipe when I made these today - my house is very dry right now!

Rating

This was a very strange way of mixing together crust beater method. The butter didn't blend well and the dough was VERY dry, hence, did not roll well.

Rating

This is a fantastic tart. I just made my first batch and they are already a family favorite :) The dough is a little dry at first but once it is formed together by hand it is lovely to roll and work with. I halved the amount of almond extract as i find it an overpowering flavour. Beautiful, impressive, delicious and easy!

Rating

These are a favorite of my family and friends. I do not care for almond flavor, so I use vanilla. Also, I use black raspberry or blueberry jam. We like a filling that is not too sweet.

Rating

much easier than it looks and very good

Rating

The taste is light and fresh with the right jam inside. It's a hard cookie if you keep rolling it out again and again. My 2yr old loved the almond taste.

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