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Linzer Sandwich Cookies Recipe


Makes: Makes about 20 cookies.
Skill Level: None

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Step 1

In small bowl, combine flour, almonds, and cinnamon; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough onto 2 pieces; press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.

Step 2

Preheat oven to 350°F. On floured surface, roll out one disc of dough 1/8 in. thick (keep remaining dough chilled). Cut half of the dough using the round cutter with your chosen insert (this is top cookie); cut an equal number of rounds using the cutter without the insert (this is the bottom cookie). Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and rerolled.

Step 3

Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove from sheet and cool completely. Invert bottom cookies; spread with about a teaspoon of jam. Dust the top cookies with confectioners' sugar; gently sandwich cookies together.

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2 cups all-purpose flour

1 cup (2 sticks) butter, softened

2/3 cup granulated sugar

2/3 cup Finely ground almonds ((2 ounces))

1/2 cup seedless raspberry jam

1/4 teaspoon ground cinnamon

1 egg

confectioners' sugar ((optional))

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