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Strawberry Peppercorn Cookies

Strawberry Peppercorn Cookies

These linzer butter cookies are a special cookie for your holiday cookie tray.

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20 min
Prep Time
1 hr 50 min
Total Time


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

How to make

  1. STEP 1

    Place strawberry preserves into food processor bowl fitted with metal blade. Cover; pulse until smooth and pureed. Set 1/3 cup aside.

  2. STEP 2

    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.

  3. STEP 3

    Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 30 minutes.

  4. STEP 4

    Heat oven to 325ºF. Line cookie sheets with parchment paper; set aside.

  5. STEP 5

    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.

  6. STEP 6

    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.

  7. STEP 7

    Spread remaining preserves onto bottom-side of cookies without cut-out; top each with cookie with center cut-out, bottom-side down.

Tip #1

If decorator sugar does not stick to cookies, brush tops of cookies with a little water before sprinkling with sugar.

Nutrition (1 cookie)

140 Calories
6 Fat (g)
15 Cholesterol (mg)
70 Sodium (mg)
20 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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