This is the classic Linzer, and the recipe yields twenty cookies.
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, softened to room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup finely ground almonds
- 1/2 cup seedless raspberry jam (or jam of your choice)
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1-2 teaspoons confectioners' sugar, for dusting
- In a small bowl, combine flour, almonds, and cinnamon and set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Add the egg and vanilla extract, then mix well.
- Add the flour mixture to the butter mixture and mix only until incorporated.
- Shape cookie dough and cut out cookies
- Divide the dough into 2 pieces and press into two disk-shaped circles, about 1 inch thick. Wrap each section separately in plastic wrap and refrigerate for 2 hours or until firm enough to roll.
- Preheat the oven to 350°F. On a floured surface, roll out one section of the dough 1/8 inch thick (keep remaining dough chilled).
- Cut out half of the rolled dough using the round cutter with your chosen middle insert. These will be the top cookies.
- Cut out an equal number of rounds using the same round cutter without the insert. These will be the bottom cookies.
- Transfer all the cutouts to baking sheets with parchment paper. Dough scraps can be formed into a new disk, chilled for at least 30 minutes, and rerolled.
- Bake cookies for 10-12 minutes or until light golden brown.
- Cool on the cookie sheet for 2 minutes, then remove from the cookie sheet onto a wire rack to cool completely.
- Flip the bottom cookies and spread a teaspoon of jam on each.
- Dust the top cookies with confectioners' sugar. This step is best done before the sandwiching, so the powdered sugar doesn't get on the jam.
- Gently sandwich the flat sides of cookies together, with the dusted cookie on top and the jammed cookie on the bottom.
For Freezing: To freeze baked cookies, use parchment paper to separate each layer of cookies.