Buttery Jam Tarts
45 min
1 hr


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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.

  3. STEP 3

    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.

  4. STEP 4

    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.


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


Explore reviews from
our online community

  February 19, 2018

I just made a criss cross in the middle of the cookie instead of cutting any out, and they turned out perfect :) I got exactly 24, and I love the light almond flavor, I used  raspberry spread, really good.

— says dae
ChallengingA breeze
Probably NotAbsolutely!
  December 01, 2013

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.

— says Dona
  February 17, 2011

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.

— says Gretchen Wolf
  December 20, 2010

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!

— says Julie C.
  April 27, 2009

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.

— says Toody
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