Linzer Cookies

Ingredients

3/4 cup butter

1/2 cup sugar

1 tsp. ground cinnamon

1 large egg yolk

1 tsp. vanilla

1 cup all-purpose flour

3/4 cup almond flour

1/4 tsp. salt raspberry or strawberry jam for filling

Powdered sugar for dusting

Instructions

Beat the butter, sugar, and cinnamon for about 3 minutes or until light and fluffy. Add the egg yolk and the vanilla and beat until combined. Whisk together the flour, almond flour, and salt. Add the flour mixture to the butter and egg mixture slowly, until all is combined and forms a soft dough. Be sure to not over beat.

Divide the dough in half and wrap each in plastic wrap and refrigerate for 1 hour. On a floured surface, roll out one disk of dough until it is about 1/4 inch thick. Cut out the cookies in desired shape and place on a parchment-lined baking sheet. Repeat until all dough is used. For the top cookies, make sure to cut out a small hole in the center, about 1-inch in diameter.

Refrigerate the cut out dough for 30 minutes, this ensures the cookies will not lose their shape while baking. Bake cookies for 8-10 minutes or until the edges are just beginning to turn light brown. Cool the cookies for at least 15-20 minutes or store away to fill and garnish another day.

When assembling, use a knife to gently spread jam over the top of the cookies that will be used as the bottom half. Next, dust the top cookies, with cut out centers, with powdered sugar. Finally, to assemble, place the top cookie, over the jam spread creating like a sandwich.

Serve as a dessert for any holiday meal or enjoy as a delectable treat during teatime.