These linzer butter cookies are a special cookie for your holiday cookie tray.
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1 cup strawberry preserves
3/4 cup Land O Lakes® Butter, softened
1 teaspoon ground pink peppercorn
2/3 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
Coarse grain decorator sugar, if desired
Place strawberry preserves into food processor bowl fitted with metal blade. Cover; pulse until smooth and pureed. Set 1/3 cup aside.
Combine butter and peppercorns in bowl; beat at medium speed until creamy. Add powdered sugar; beat until combined. Add reserved 1/3 cup preserves; beat until well mixed. Add flour and salt; beat at low speed until combined.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 30 minutes.
Heat oven to 325ºF. Line cookie sheets with parchment paper; set aside.
Roll out dough, one ball at a time (keeping remaining dough refrigerated) on lightly floured surface to 1/8 inch thickness. Cut with 2 1/2-inch cookie cutter. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto prepared cookie sheets.
Sprinkle cookies with center cut-out with decorator sugar, if desired. Bake 10-12 minutes or until edges begin to brown. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Spread remaining preserves onto bottom-side of cookies without cut-out; top each with cookie with center cut-out, bottom-side down.
If decorator sugar does not stick to cookies, brush tops of cookies with a little water before sprinkling with sugar.
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