Linzer Strips

• 1 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/2 teaspoon almond extract
• 2 1/2 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)
• 1/2 cup sliced almonds

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

butter, sugar, eggs, almond extract, flour, blanched slivered almond, strawberry jelly, almonds

Taken from www.food.com/recipe/linzer-strips-10335 (may not work)