Homemade Christmas Linzer Cookies
- Cook Time: 57 minutes
- Total Time: 57 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup almond flour (fine ground)
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raspberry or strawberry jam (seedless preferred)
- Powdered sugar for dusting
Instructions
- In a large bowl or using a stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes on medium speed.
- Add the egg, vanilla extract, and almond extract to the butter mixture. Continue to beat until everything is well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt. Slowly add these dry ingredients to the wet mixture while mixing on low speed until a soft dough forms.
- Divide the dough into two equal discs and wrap them tightly in plastic wrap. Refrigerate the dough for at least 1 hour. Chilling is essential to prevent the cookies from spreading and to make the dough easier to roll.
- 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 cookie cutter to cut out shapes. For half of the cookies, use a smaller cutter (like a heart or star) to remove the center. Repeat with the second disc.
- Place the cookies on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes, or until the edges are just barely golden. Let them cool completely on a wire rack before assembling.
- Spread a small spoonful of jam onto the flat side of each solid cookie. Dust the cookies with the center holes with a generous coating of powdered sugar. Place the sugar-dusted cookies on top of the jam-covered cookies to create a sandwich.