Linzer Cookies

Name: Linzer Cookies
Yield: 31 servings
Ingredients: 1 cup (250 mL) butter (2 sticks), softened; 1 cup (250 mL) sugar; 2 egg yolks; 2 tsp (10 mL) vanilla; 1 lemon, zested; 1 tsp (5 mL) cinnamon; ½ tsp (2 mL) salt; 2½ cups (600 mL) flour, plus additional for dusting; 2¼ cups (550 mL) almond flour; &frac23; cup (150 mL) jam; Powdered sugar for dusting

Prep 10 min

Cook 50 min

Ready in 60 min

These nutty, raspberry jam–filled sandwich cookies are just as delicious as they are beautiful. Try them with different jam flavors!

Ingredients

1 cup (250 mL) butter (2 sticks), softened
1 cup (250 mL) sugar
2 egg yolks
2 tsp (10 mL) vanilla
1 lemon, zested
1 tsp (5 mL) cinnamon
½ tsp (2 mL) salt
2½ cups (600 mL) flour, plus additional for dusting
2¼ cups (550 mL) almond flour

⅔ cup (150 mL) jam
Powdered sugar for dusting

Directions

Preheat the oven to 350°F (180°C). Add the butter and sugar to the bowl of the Deluxe Stand Mixer. Select Cream for 2 minutes and 50 seconds.
Add the egg yolks, vanilla, lemon zest, and cinnamon and Mix for 2 minutes and 30 seconds. Add the salt and flours and Mix for 1 more minute.
Transfer the dough to a lightly floured surface and briefly knead to form a ball. Roll the dough out to ¼" (6 mm) thickness. Cut out cookies with the Linzer Cookie Cutters, rerolling the dough as needed.
Use the small end of the cookie cutter to cut a window in the center of half of the cookies. Transfer the cookies to 4 cookie sheets and bake for 10–12 minutes. Transfer to a cooling rack to cool completely.
Separate the solid cookies and cookies with windows. Dust the cookies with windows with powdered sugar. Spread 1 tsp (5 mL) of jam on each of the solid cookies. Top the solid cookies with the cookies with windows to make sandwiches.

Yield:

31 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 180, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 30 mg, Sodium 40 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 11 g (includes 11 g added sugar), Protein 3 g