This rich butter cookie is spread with your choice of fruit preserves. Serve them with coffee or tea when friends come over.
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1 cup Land O Lakes® Butter, softened
3/4 cup sugar
2 large Land O Lakes® Eggs
1 teaspoon almond extract
3 cups all-purpose flour
1 (10-ounce) jar strawberry or raspberry all-fruit spread
1/2 cup sliced almonds
Combine butter, sugar, eggs, and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
Divide dough into 8 equal portions. Roll each portion into 8-inch log on lightly floured surface. Wrap in plastic food wrap; refrigerate 2 hours or overnight until firm.
Heat oven to 350°F.
Place 4 logs onto large ungreased cookie sheet. Pat each log into 2-inch wide strip. Press 1-inch wide indentation lengthwise down the center of each strip using back of spoon. Bake 16-19 minutes or until edges are lightly browned.
Spoon about 2 tablespoons fruit spread into indentation of each log; sprinkle with sliced almonds. Immediately cut diagonally into 1-inch pieces. Repeat with remaining dough, jam and almonds.
Since each log is rolled individually, you can freeze some and use later. Thaw dough 30 to 45 minutes before baking.