Classic Christmas Linzer Cookies with Raspberry Jam
- Cook Time: 57 minutes
- Total Time: 57 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup almond flour (or finely ground toasted almonds)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 cup seedless raspberry jam
- Powdered sugar for dusting
Instructions
- In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt. Make sure there are no large lumps of almond flour so the dough remains smooth.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Add the egg, vanilla extract, and lemon zest to the butter mixture. Beat well until everything is fully combined and the mixture looks uniform.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Divide the dough into two flat discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a round fluted cutter to cut out cookies. Use a smaller shape cutter (like a heart or star) to remove the centers of half of the cookies.
- Place the cookies on a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until the edges are just barely golden. Let them cool completely on the baking sheet before moving them.
- Dust the cookies with the holes (the tops) generously with powdered sugar. Spread a small spoonful of raspberry jam onto the flat side of the solid cookies (the bottoms). Place the sugared tops onto the jam-covered bottoms to create a sandwich.