Austrian Jam Wreaths Recipe

Ingredients
<br>- 1 cup LAND O LAKES® Butter, softened*
<br>- 3/4 cup powdered sugar
<br>- 1 egg, separated
<br>- 1 3/4 cups all-purpose flour
<br>- 1 teaspoon vanilla
<br>- 3/4 cup finely chopped blanched almonds
<br>- 1/2 cup sliced almonds
<br>- 1/2 cup seedless raspberry or apricot preserves
<br><p></p>Directions
<br>step 1: Combine butter, powdered sugar and egg yolk in large mixer bowl.  Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low.  Add flour and vanilla; beat until well mixed . Stir in finely chopped almonds by hand.  Cover; refrigerate until firm.
<br>step 2: Heat oven to 350 degrees F.  Divide dough in half.  Roll out dough  on lightly floured surface, one-half at a time,(keeping remaining dough refrigerated) to 1/8-inch thickness.  Cut with 2 1/2-inch round cookie cutters.  Cut out 1-inch hole in half of cookies.
<br>step 3: Place 1 inch apart onto greased cookie sheets.  Brush cookies with holes in center with reserved egg white.  Top with sliced almonds; press down lightly.
<br>step 4: Bake for 7 to 10 minutes or until edges are lightly browned.  Cool completely.
<br>step 5: Spread each cookie without  a hole with 2 teaspoons preserves; top with almond-covered cookies. Press together lightly. Repeat with remaining cookies and preserves.  Store in single layer.
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Ingredients
- 1 cup LAND O LAKES® Butter, softened*
- 3/4 cup powdered sugar
- 1 egg, separated
- 1 3/4 cups all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup finely chopped blanched almonds
- 1/2 cup sliced almonds
- 1/2 cup seedless raspberry or apricot preserves

Directions
step 1: Combine butter, powdered sugar and egg yolk in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Add flour and vanilla; beat until well mixed . Stir in finely chopped almonds by hand. Cover; refrigerate until firm.
step 2: Heat oven to 350 degrees F. Divide dough in half. Roll out dough on lightly floured surface, one-half at a time,(keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutters. Cut out 1-inch hole in half of cookies.
step 3: Place 1 inch apart onto greased cookie sheets. Brush cookies with holes in center with reserved egg white. Top with sliced almonds; press down lightly.
step 4: Bake for 7 to 10 minutes or until edges are lightly browned. Cool completely.
step 5: Spread each cookie without a hole with 2 teaspoons preserves; top with almond-covered cookies. Press together lightly. Repeat with remaining cookies and preserves. Store in single layer.

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