Old-World Linzer Cookies – a lovely little butter cookie with hints of cinnamon and lightly sweetened with jam. The perfect holiday treat!
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- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup almond flour
- 2 1/4 cup unbleached all-purpose flour
- 1 large egg
- 1 cup seedless raspberry or apricot jam
- powdered sugar for dusting
- In a large mixing bowl, beat the butter, sugars, baking powder, salt, cinnamon and vanilla until blended. Mix in the almond flour, flour and egg. Mix just until all ingredients are incorporated.
- Divide the dough in half and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.
To bake, preheat oven to 375F. Roll the dough on a lightly floured piece of wax paper to 1/8" thick. Cut the dough into shapes with linzer cookie cutters. Use a small cutter to cut a design out of the center of half the cookies. Bake the cookies on a parchment lined baking sheet for 8-10 minutes, or until lightly browned around the edges. Cook completely on a wire rack.
Spread the solid cookies with jam. Lightly sift powdered sugar on the cookies with the cutout centers. Place the cutout cookie on top of each filled cookie. Refrigerate until served to set the jam.
- Store in an airtight container.
Adapted from a recipe by King Arthur Flour