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Dessert Raspberries Whip Cream

Linzer Tarts

Ingredients & Directions

1 c BLUE BONNET Margarine, -chopped
-softened 1 ts Grated lemon peel
1 c Granuated sugar 1/4 ts Ground cinnamon
2 c All-purpose flour 1/3 c Raspberry preserves
1 c PLANTERS Slivered Almonds, Confectioners’ sugar

In large bowl with electric mixer at high speed, beat margarine and
granulated sugar until light and fluffy. Stir in flour, almonds,
lemon peel and cinnamon until blended. Cover; chill 2 hours.

Divide dough in half. On floured surface, roll out one half of dough
to 1/8″ thickness. Using 2 1/2″ round cookie cutter, cut circles from
dough. Reroll scraps to make additional rounds. Cut out 1/2″ circles
from centers of half the rounds. Repeat with remaining dough. Place
on ungreased baking sheets. Bake at 325’F. for 12-15 minutes or until
lightly browned. Remove from sheets; cool on wire racks. Spread
preserves on top of whole cookies. Top with cut-out cookies to make
sandwiches. Dust with confectioners’ sugar.

Makes 2 dozen cookies.

24 servings

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