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delicate round almond sandwich cookies with small red raspberry jam windows and powdered sugar on their top halves, on a simple plate
Andre Lewis

Linzer Cookies

Roll the tops and bottoms to the same thickness or one half of every sandwich will bake faster than the other. The almond dough is tender, so small cutout windows are easier to move than elaborate lacy shapes. Dust the tops before adding jam, then assemble; powdered sugar falling into a fresh jam window turns it cloudy instead of leaving that clear red center.
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Prep Time 40 minutes
Cook Time 24 minutes
Chilling and setting 1 hour 30 minutes
Total Time 2 hours 34 minutes
Servings: 18
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup finely ground almond flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 1/2 cup seedless raspberry jam
  • 1/4 cup powdered sugar

Method
 

  1. Beat butter and granulated sugar until creamy, then beat in yolk and vanilla. Whisk all-purpose flour, almond flour, cinnamon and salt and mix into the dough.
  2. Divide into two discs, wrap and refrigerate for 1 hour, additional to the listed active time. Heat the oven to 350°F and line two baking sheets with parchment.
  3. Roll the dough between parchment to 1/8 inch thick and cut 36 rounds with a 2 1/2-inch cutter. Cut small center windows from 18 rounds, rerolling scraps once as needed.
  4. Bake one sheet at a time for 10 to 12 minutes, checking the windowed tops early, until pale golden at the edges. Cool completely.
  5. Dust the windowed tops with powdered sugar. Spread about 1 teaspoon jam over each solid bottom, add a top and let stand for 30 minutes before packing.