Directions: |
Directions:In a large bowl beat 1 cup butter and ⅔ cup granulated sugar on medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
Add in 1 egg yolk, 2 tsp. almond extract and 1 tsp. vanilla extract. Mix on medium speed until combined.
Whisk together 2 cups flour, ⅔ cup almond flour, 1 Tbsp. cornstarch and ¼ tsp. salt in a separate bowl.
Mix the flour mixture into the butter mixture on a low speed until it is JUST incorporated.
At this point the dough should be quite thick. Divide the dough in half and wrap each portion of dough in a piece of plastic wrap. Flatten the dough out into a rectangle that's about ¼ inch tall to make it easier to roll out once it's chilled.
Chill the dough in the fridge for about 45 minutes. If you chill the dough overnight, let it sit out at room temperature for about 10 minutes before trying to roll it out.
Turn on the oven to 350 degrees.
Line two large baking sheets.
Take one piece of dough out of the fridge, leaving the other in there to continue to chill. Unwrap the cookie dough and lay the plastic wrap out flat on your counter. Dust both sides of the dough and your rolling pin with flour.
Roll the chilled dough to be ⅛ inch thick. If the dough cracks/splits a bit as you roll it out, don't worry! IT will come back together as your roll it out and you can cut the cookies out around any big splits.
Cut out 1½ inch shape with dusted cookie cutter. Use a ¾ inch cookie cutter to cut out the center of half of the cookies. Save the dough from the center to be rolled out with the next dough.
The cookies will spread as they bake, so place them about 2 inches apart.
Bake for 9-10 minutes. Keep a close eye on the cookies and pull them out before the edges start to brown.
Let the baked cookies cool on the pan for about 15 minutes, then transfer them to a wire rack to finish cooling.
Once the cookies have fully cooled, use powdered sugar to generously dust the tops of the cookies with the center cut-outs.
Spread 2 tsp of jam on each bottom cookie (the one without cut-outs). Top with a cut-out cookie, squeezing a little to spread out the jam and push it up into the cutout section.
Can be stored in an airtight container at room temp for 4 days.
Bake |
This recipe for Raspberry Linzer Cookies is from