Linzer Strips

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READY IN: 1hr 17mins
YIELD: 72 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter, softened
  • 34
    cup sugar
  • 12
    teaspoon almond extract
  • 2 12
    cups flour
  • 1
    cup blanched slivered almond, ground
  • 1
    (10 ounce) jar strawberry jelly (I prefer raspberry spread) or (10 ounce) jar raspberry jelly (I prefer raspberry spread)
  • 12
    cup sliced almonds
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DIRECTIONS

  • Combine butter and sugar in a large mixer bowl.
  • Add eggs and almond extract until well mixed.
  • Reduce speed to low when adding flour and ground nuts.
  • Divide dough into 8 equal parts.
  • Roll each part into an 8-inch log on a lightly floured surface.
  • Wrap in plastic food wrap; refrigerate until firm about 2 hours.
  • Heat oven to 350 degrees.
  • Place logs on cookie sheets.
  • Pat each log into 2-inch wide logs.
  • Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon.
  • Bake for 17-19 minutes or until edges are lightly browned.
  • Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices.
  • Cut diagonally into 1-inch pieces while cookies are still warm.
  • Cool completely on cookie sheet.
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