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.
Explore reviews fromour online community
THIS IS ONE OF THE OTHER COOKIE'S I MADE FOR A DESSERT TABLE. EVERYONE LIKED THEM. I USED STRAWBERRY AND BLUEBERRY PRESERVE'S. DID NOT TOP WITH THE ALMOND SLICE'S BECAUSE OF A NUT FREE FAMILY. DUSTED THE END'S WITH A LITTLE POWDERED SUGAR. LOOKED LIKE RED, WHITE AND BLUE. GOOD FOR 4TH OF JULY PICNIC. I FOUND THE COOKIE A LITTLE TOUGH, BUT I THINK MAYBE I HANDLED THE DOUGH TOO MUCH. I WILL MAKE THESE AGAIN WITH LESS HANDLING.
These were easy to make and so yummy! Makes tons of cookies bars. I used apricot preserves instead of strawberry or raspberry and they were great.