These special cut-outs are an elegant addition to your cookie tray.
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1 1/4 cups Land O Lakes® Butter softened
2/3 cup sugar
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup slivered almonds, ground
1 teaspoon ground cinnamon
3 tablespoons powdered sugar
1/2 cup real semi-sweet chocolate chips
1 1/2 teaspoons shortening
2/3 cup seedless raspberry or apricot spreadable fruit preserves
1 teaspoon freshly grated lemon zest
Heat oven to 325°F. Combine butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, ground almonds and cinnamon; beat at low speed until well mixed.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Cut three small (about 3/8-inch) circles in half the cookies with plastic straw. Place 1 inch apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are lightly browned. Cool completely.
Sift powdered sugar over tops of cooled cookies with holes. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes or until smooth. Spread chocolate mixture on bottoms of solid cooled cookies. Let stand 10 minutes or until set.
Combine spreadable fruit and lemon zest in bowl. Spread slightly rounded 1/2 teaspoon fruit mixture on top of chocolate. Top with powdered sugar-sprinkled cookie, sugar-side up.
These buttery almond shortbread cookies sandwich together chocolate and fruit. They are popular throughout Central Europe (Germany, Switzerland and Austria). There they are known as either Spitzbuben (Little Scamps) or Drei Augen (Three Eyes). Spitzbuben traditionally have a small star or heart cut out of the top cookie, while Drei Augen have three small circles cut out.
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I have been searching for a recipe that I made over 25 years ago that was a favorite. An oldie that I got from a long time baking friend called Marguerites. Lost all of my cook books and many favorite recipes in a fire that consumed our home in minutes. My friend had already passed away and her family no help. It was much like this recipe but had a small amount of fresh nutmeg in the dough. Filled with a little almond Swiss or American buttercream tinted pink and a bit of raspberry jam in the center. They are topped with the cutout cookie, then very lightly dusted w/ confectioners sugar. Perfect for tea and special celebrations. This dough is as close as I have come to finding my lost recipe. Minus the chocolate. I am making them again this morning for a "Cream Tea" tomorrow afternoon. Can't wait to see them on the tray. I make the cookies, pink icing and jam the day prior and assemble just before serving. My friend was German so this may be the basis for my cookie. Always looking for my original Marguerite recipe but so far not found. Will keep looking but this is wonderful until I locate the original.
Celebrate the eight nights of Hanukkah with these sweets inspired by traditional Hanukkah baking.