Linzer Cookies

Ingredients

2 ½ cups All Purpose flour

2/3 cup of finely ground almonds

¼ tsp cinnamon

1 cup butter, softened

2/3 cup sugar

1 egg

1 tsp vanilla extract

Raspberry Preserves or Jam (I use Seeded, but you can use Seedless if you prefer)

Directions

• In a medium bowl, combine the flour, almonds, and cinnamon. Set aside.

• In a large bowl, or stand mixer, beat the butter and sugar until light and creamy. Add the egg and vanilla and mix well.

• Add the flour mixture to the butter mixture, mixing well.

• Divide the dough into two parts and roll into a ball and the press into two discs. Wrap each disc in plastic wrap and place in the refrigerator for at least 2 hours up to overnight. The dough should be firm enough to roll out.

• Preheat oven to 350 degrees.

• On a floured surface, roll out one disc until it’s about 1/8” thick. Keep the other disc in the refrigerator until ready to use.

• Cut the dough with a cookie cutter dipped in flour.  Cut enough dough to have tops and bottoms.

• Transfer the cut outs to a baking tray lined with either parchment paper or a Silpat mat.

• Repeat with the remaining dough and the second disc.

• Bake for 10-12 minutes until a light golden brown. Cool on the baking tray for five minutes then transfer to a cooling rack. Cool completely.

• When ready to fill, invert the bottom cookie (so you have a nice bottom) and spread with about ½-1 tsp of jam.  Dust a top cookie with Confectioner’s sugar then gently place on top of the jam making a sandwich cookie.