Cranberry Linzer Squares
Recipe: #16181
November 29, 2014
"These cookies will garner ooh's and ahhhs' and look super fancy. But they're not that hard to make. Granted, with the almond paste and the two jars of Knott's Berry Farm Raspberry-Cranberry preserves - they're a bit pricy. But c'mon, Christmas comes but once a year!! Originally from Southern Living Magazine."
Original is 54 servings
Ingredients
Nutritional
- Serving Size: 1 (24.6 g)
- Calories 79.2
- Total Fat - 3.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 12.2 mg
- Sodium - 15.2 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 0.4 g
- Sugars - 5.3 g
- Protein - 1.4 g
- Calcium - 10.1 mg
- Iron - 0.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beat butter and almond paste at medium speed of an electric mixer until mixture is smooth; add sugar and eggs, beating well.
Step 2
Combine flour and salt; gradually add flour mixture to the almond mixture, mixing well.
Step 3
Reserve 1 1/2 cups of the dough and set aside. Spread the remaining dough in a lightly greased 15x10x1 jelly roll pan. Spread the mixture evenly with the raspberry-cranberry preserves. Cover and chill.
Step 4
Roll the reserved 1 1/2 cups dough between two sheets of waxed paper, to 1/8 inch thickness. Place on a baking sheet and freeze for 15 minutes. Remove the top piece of was paper and cut into desired shapes with a 1 1/2 inch canapé cutter.
Step 5
Place the cutouts over the cranberry mixture, in a pattern that will allow you to cut the finished bars into squares without affecting the cutouts.
Step 6
Bake at 350 degrees on the lower rack for 40 minutes or until lightly browned. Let cool, and then cut into squares.
Step 7
Store the squares in an airtight container up to 3 days. They also freeze well for up to 3 months.
Tips
- Jelly roll pan 15x10x1
- 1 1/2 inch canapé cutters
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