Classic Linzer Cookies

Instructions

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1. - Make Cookie Dough. In a small bowl, combine flour, almonds, and cinnamon and set aside.
2. - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla extract then mix well.
3. - Add the flour mixture to the butter mixture and mix only until incorporated.
4. - Shape cookie dough and cut out cookies Divide the dough into 2 pieces and press into two disk-shaped circles, about 1 inch thick. Wrap each section separately in plastic wrap and refrigerate for 2 hours or until firm enough to roll.
5. - Preheat the oven to 350°F. On a floured surface, roll out one section of the dough 1/8 inch thick (keep remaining dough chilled).
6. - Cut out half of the rolled dough using the round cutter with your chosen middle insert. These will be the top cookies.
7. - Cut out an equal number of rounds using the same round cutter without the insert. These will be the bottom cookies.
8. - Transfer all the cut outs to baking sheets with parchment paper. Dough scraps can be formed into a new disk, chilled for at least 30 minutes and rerolled.
9. - Bake Cookies. Bake cookies for 10-12 minutes or until light golden brown. Cool on the cookie sheet for 2 minutes then remove from the cookie sheet onto a wire rack to cool completely.
10. - Fill and assemble cookies.
11. - Flip the bottom cookies and spread a teaspoon of jam on each.
12. - Dust the top cookies with confectioners' sugar. This step is best done before the sandwiching so the powdered sugar doesn't get on the jam.
13. - Gently sandwich the flat sides of cookies together, with the dusted cookie on top and the jammed cookie on the bottom.

Notes

How To

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