I found the cutest heart-shaped linzer cookie cutter at the craft store the other day, and just couldn’t leave without it. I made these raspberry jam filled cookies yesterday. They are melt in your mouth deliciousness.
1 cup, 2 sticks, butter
1 large egg
3/4 cup sugar
1/2 teaspoon vanilla extract
2 cups all purpose flour
3/4 cups finely ground almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raspberry or strawberry jam
confectioners sugar
1. Preheat oven to 350 degrees. Add flour, salt, cinnamon and ground almonds to a large bowl and mix well with a whisk.
2. Cream butter and sugar in a stand mixer. Add egg, scrap down sides and mix again until well incorporated. Add vanilla and mix. Add flour mixture and mix, scrapping down sides until flour mixture is well incorporated.
3. Split cookie dough in half and refrigerate until well-chilled and firm. Roll out cookie dough to about 1/8 inch. At this point I freeze the dough for about 30 minutes, so it is very firm and I can cut them easier. Then cut cookies out of chilled and firm dough and transfer cookies to parchment paper on a cookie sheet. Bake for 10 – 12 minutes or until golden brown.
4. Let cookies cool on cookie sheet for 5 minutes, then remove and let them cool completely. After cooled, spread about 1 teaspoon jam on cookie and make a sandwich. Sprinkle with powdered sugar.
