Soft Linzer Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3/4 cup raspberry jam
• 1/3 cup powdered sugar, for dusting

Method

1. 1

   In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

2. 2

   In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.

   3:00 · Cream butter and sugar
3. 3

   Add the egg, almond extract, and vanilla extract, and beat until smooth and well combined.

4. 4

   Add the flour mixture to the butter mixture in two additions, mixing on low speed just until a soft dough forms.

5. 5

   Divide the dough into two disks, wrap each in plastic, and refrigerate until firm.

6. 6

   Preheat the oven to 350°F and line two baking sheets with parchment paper.

7. 7

   On a lightly floured surface, roll one dough disk to 1/4-inch thickness and cut out 36 rounds with a 2-inch cookie cutter, re-rolling scraps as needed.

8. 8

   Using a smaller cutter, cut centers out of half of the rounds to create rings; repeat with the second dough disk.

9. 9

   Arrange the solid rounds and rings on the prepared baking sheets, spacing 1 inch apart.

10. 10

    Bake until the edges are just set and the cookies are pale golden, 10 to 12 minutes, rotating pans halfway through.

    10:00 · Bake cookies
11. 11

    Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

    5:00 · Cool on pan
12. 12

    Dust the cooled cutout-topped cookies generously with powdered sugar.

13. 13

    Spread about 1 teaspoon of raspberry jam onto each solid round, then top with a powdered-sugar-dusted cutout cookie to form sandwiches.