Rich, buttery cookies sandwiched together with sweet jam
Servings 2Dozen
Prep Time 15 minutesmins
Cook Time 5 minutesmins
Chilling Time: 1 hourhr
Total Time 1 hourhr20 minutesmins
Equipment
Round or fluted cookie cutters
Ingredients
1cupAlmond flour, finely ground
2cupsAll-purpose flour
1/4tspSalt
1/2tspGround Cinnamon
1/2cupButter, softened, 1 stick
1/2cupSugar
2Eggs, room temperature
1tbspVanilla Extract
1tbspAlmond Extract
Raspberry, strawberry, or grape jam for filling
Powdered sugar, for dusting
Instructions
In a small mixing bowl combine the flours, salt, and cinnamon, stir to combine. Set aside.
In the bowl of a stand or hand mixer fitted with a paddle attachment, cream the sugar and butter together until soft and fluffy, 3-4 minutes. Add in the eggs, one at a time, and the extracts. Scrape down the sides and slowly add in the dry ingredients. Mix until a dough has formed. It may seem a little bit dry.
Transfer the dough out onto a clean, lightly floured surface. Knead slightly to work it into a ball. Divide the dough into two separate chunks, place each chunk of dough between 2 pieces of parchment paper. Use a rolling pin to roll the dough out until it is about 1/8" to 1/4" thick, you want the cookies pretty thin since they will be sandwiched together. Once the dough has been rolled out, transfer to the refrigerator to chill for at least an hour.
Once chilled remove the dough from the fridge, preheat the oven to 350 degrees F. Using a round or fluted cookie cutter, cut the dough into rounds. If possible, try to get an even number of tops and bottoms. Use a smaller round or shaped cookie cutter to cut shapes in the middle of the cookie tops, if desired. This is optional.
Line a baking sheet with parchment paper, place cookies about and inch apart and bake for 5-6 minutes until slightly golden brown. Allow to cool slightly and transfer to a cooling rack. Cool completely and spoon or pipe jam of choice into the center of the bottom cookie. If you plan to dust your cookies with powdered sugar, dust the tops before placing them on top of the bottom cookies, sandwich all cookies together. These are best eaten within 1-2 days of baking.
Notes
**I recommend rolling the dough out between parchment paper because you can reuse it when it is time to bake the cookies. I don't recommend using wax paper, as it is not oven safe.
Author: The Hearty Life
Cost: $
Course: Dessert
Keyword: Cookies, Jam, Linzer Cookies, Sandwich Cookies