Traditional Linzer Cookies

Ingredients

• 2 cups all-purpose flour
• 2/3 cups almond flour
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup unsalted butter (room temperature)
• 2/3 cup sugar
• 1 large egg
• 3/4 tsp pure vanilla extract
• 3/4 cup raspberry jam or preserves
• 1/4 cup powdered sugar for dusting

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How to make Traditional Linzer Cookies

• 01
  Add both flours, cinnamon, nutmeg and salt to a small Bowl and Whisk until combined.
• 02
  In a large Bowl, beat butter and sugar until fluffy; add egg and vanilla, mix well.
• 03
  Combine wet and dry ingredients, mixing until just incorporated.
• 04
  Divide dough in half, shape into 1-inch thick disks, wrap in plastic and refrigerate for at least 2 hours.
• 05
  Preheat oven to 350°F. Prepare 2 Baking Sheets with Parchment Paper and set aside and lightly flour a clean work surface.
• 06
  Remove one dough disk from the fridge and roll out to ⅛-inch thickness. Cut 3-inch rounds for the bottom half of the cookies. Bake these for 10-12 minutes, then cool on a Wire Rack. Re-roll scraps, refrigerate for 30 minutes to firm up and repeat.
• 07
  With the second dough disk, cut cookies with desired insert (I used stars), these will be the cookie tops. Bake the cookie tops for 10-12 minutes, cool on Wire Rack and dust with powdered sugar.
• 08
  To assemble, spread a Teaspoon of jam on cookie bottoms and gently place the cutout tops on them.
• 09
  Store cookies in an airtight container at room temperature. For freezing, separate layers with parchment.