Linzer Cookies

I can now finally say I’ve made Linzer cookies. It’s one of those things that, for the last 10 years, I’ve been saying I’ll soon make. Well, there’s no better time than now. These cookies have always made me think of Valentines Day. Many people make them at Christmas time and really they are perfect for any time of year, but I say they are best for Valentines Day because of their beautiful, natural red color and dainty heart shape.

Linzer Cookies

Ingredients
2 1/4 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
3/4 cup (96g) slivered almonds
1/4 cup packed light-brown sugar
1 cup unsalted butter , softened
1/2 cup powdered sugar , plus more for dusting
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
8 oz strawberry or raspberry jam , seedless if preferred (preferably freezer jam)

Instructions

1. In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
3. get the full instructions @ cookingclassy.com

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