Blueberry Linzer Tarts

Serves: 5
Total Calories: 896
Yield: 1 dozen


1 1/4 cups butter, softened
2/3 cup sugar
1 1/2 cups almonds, ground
1/8 teaspoon cinnamon
2 cups all-purpose flour
6 tablespoons blueberry preserves
Garnish: powdered sugar


Blend butter and sugar until light and fluffy. Stir in almonds, cinnamon and flour, 1/2 cup at a time. Cover and refrigerate for about one hour. On a lightly floured surface, roll out half of dough 1/8-inch thick. Cut out 24 circles with a 2-1/2 inch round cookie cutter. Cut out centers of 12 circles with a 1/2-inch mini cookie cutter; leave remaining 12 circles uncut. Arrange one inch apart on ungreased baking sheets. Bake at 325 degrees for 10 to 12 minutes, until golden. Cool completely on a wire rack. Thinly spread preserves over solid circles; sprinkle cut-out cookies with powdered sugar. Carefully sandwich solid and cut-out cookies together. Spoon a little of remaining jam into cut-outs.

Nutritional Facts:

Serves: 5
Total Calories: 896
Calories from Fat: 580

This Blueberry Linzer Tarts recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.

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