Sweet Linzer Cookies (Printable Version)
Soft almond-based cookies sandwiching a layer of bright raspberry jam. Topped with a powdered sugar dusting and cut-out designs.
# What You'll Need:
01 -
160g raspberry jam.
02 -
100g granulated sugar.
03 -
250g plain flour.
04 -
1/2 teaspoon salt.
05 -
3 tablespoons brown sugar, packed tightly.
06 -
67g ground almonds.
07 -
1 tablespoon cornstarch.
08 -
226g butter, unsalted and softened.
09 -
1 1/2 teaspoons vanilla flavoring.
10 -
1/4 teaspoon cinnamon powder.
11 -
Powered sugar for sprinkling.
# Steps to Follow:
01 -
Cream butter, sugars, and cinnamon together until airy, then mix in vanilla.
02 -
Add dry ingredients to the creamed mix until it all comes together.
03 -
Divide and shape into flat discs, cover, and chill for at least 30 minutes.
04 -
Preheat oven to 350°F and get your baking trays ready with parchment paper.
05 -
Roll out the dough thinly and create round shapes, cutting the middle out of half of them.
06 -
Bake for 9-10 minutes until edges are slightly golden brown.
07 -
Sprinkle powdered sugar on the top cookies, spread jam on the others, and sandwich them together.
# Additional Notes:
01 -
You can swap almond flour for something else.
02 -
Dough stays good up to 5 days in the fridge.
03 -
Experiment with different jams or fillings.