Linzer Cookies

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1/2 cup raspberry jam
• Powdered sugar for dusting

Steps

1. 1 In a medium bowl, whisk together the flours, baking powder, and salt.
2. 2 In a large bowl, beat the butter and sugar until creamy. Mix in the vanilla and egg yolk.
3. 3 Gradually add the dry ingredients to the butter mixture until just combined.
4. 4 Divide the dough in half, shape into discs, and chill for 30 minutes.
5. 5 Preheat oven to 350°F (175°C).
6. 6 Roll out one dough half on a floured surface to 1/8-inch thickness. Cut out cookies and centers for tops.
7. 7 Repeat with remaining dough. Place solid cookies on a baking sheet and top with jam.
8. 8 Bake for 12 minutes or until edges are lightly golden.
9. 9 Let cool, then dust the cutouts with powdered sugar and sandwich onto the jam cookies.

Nutrition

Tips

• For a shortcut, use store-bought jam. Seedless is best.
• Chill the dough longer if it's too soft to roll out.
• Experiment with different jam flavors for variety.

Storage

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Reheat gently in a warm oven if desired.

Serving Suggestions

• Serve with a cup of afternoon tea or coffee.
• Perfect for holiday cookie trays or gifting.

FAQ