Ingredients
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1 1/4 cups Unsalted Butter
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2/3 cups White sugar
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2 cups All-Purpose Flour
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1 3/4 cups Ground Almonds
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1/8 teaspoon Ground Cinnamon
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5 tablespoons Raspberry Jam
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Directions
Linzer tart cookies are cut-out cookies with a jam filling. Find the recipe here:
Steps
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1
Done
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In a mixing bowl, beat butter and sugar with an electric mixer for two to three minutes, or until light and fluffy. Add cinnamon and ground almonds after mixing in 1/2 cup flour. Add the remaining flour, 1/2 cup at a time, mixing just until dough comes together and begins to firm up. |
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2
Done
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Split the dough in two, then shape each half into a disk. Refrigerate each disk for one hour after carefully wrapping it in plastic wrap. |
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3
Done
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Set the oven's temperature to 325°F, or 165°C. Using parchment paper, line two baking pans. |
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4
Done
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Roll dough to a 1/8-inch thickness on a lightly floured board, working with one dough disk at a time. Cut as many circles as you can out of the dough using a 2 1/2-inch round cookie cutter; you should have around 12. Place dough rings on a baking sheet that has been prepared, one inch apart. The baking sheet should be refrigerated. |
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5
Done
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Form any remaining scraps into a ball and roll out one more to create a sheet that is 1/8 inch thick. There should be roughly 12 more circles that you cut out. |
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6
Done
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Transfer the remaining circles to the other baking sheet. Cut out the center of half of the cookies using a 1/2-inch round cookie cutter. |
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7
Done
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Bake for 10 to 15 minutes, or until cookies are light golden, in a preheated oven. Take out of the oven and let cool for twenty minutes on a wire rack. |
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8
Done
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Once the cookies are completely spherical, coat the bottom sides with a thin layer of jam. To create a sandwich, place a cut-out cookie on top of each one and press them together. To make 11 more cookies, go back to the wire rack and continue the process. |
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9
Done
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After dusting the cookies with powdered sugar, press a small amount of jam into each one's cutout portion. |
