These linzer butter cookies are a special cookie for your holiday cookie tray.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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.