These delicately sweet and tender cookies are the perfect addition to a cookie platter.
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1/2 cup Land O Lakes® Unsalted Butter, softened
3 ounces cream cheese, softened
1/8 teaspoon almond extract
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup sugar
1/4 cup cherry jam or preserves
1/4 teaspoon ground nutmeg
1/3 cup finely chopped toasted slivered almonds
1/3 cup finely chopped dried cherries
Powdered sugar, if desired
*Substitute 1/4 teaspoon freshly grated nutmeg.
**Substitute 1 teaspoon freshly grated nutmeg.
Combine butter, cream cheese, almond flavoring, 1/4 teaspoon nutmeg and salt in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.
Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.
Heat oven to 375ºF. Line cookie sheet with parchment paper; set aside.
Place sugar, jam and 1 teaspoon nutmeg in food processor bowl fitted with metal blade; pulse until smooth.
Roll out dough, on lightly floured surface, to 13-inch circle, about 1/8 inch thick. Spread jam mixture evenly over dough, leaving 1/2-inch border around edges. Sprinkle chopped almonds and dried cherries over jam.
Cut circle into 16 wedges. Roll up each wedge, beginning at wide end. Place cookies onto prepared cookie sheets. Bake 18-20 minutes or until edges of cookies just begin to brown. Cool completely. Dust with powdered sugar, if desired.
A pizza cutter works well for cutting dough into sections.
A mini-food processor makes quick work of chopping nuts.
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