Linzer Cookies

 When I was in Europe in 2025 I bought a little set of linzer cookie cutters.  Of course I had to try them at Christmas and found this recipe online.  The cookies are also good as single cookies.

Linzer Cookies

Ingredients:

• 1 cup unsalted butter
• 1 cup powdered sugar, sifted
• 2 large egg yolks
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 vanilla bean, or 1 tsp. vanilla extract
• 2 T. freshly squeezed lemon juice
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 cup almond flour, spooned and leveled
• 1/2 cup apricot or strawberry jam
• powdered sugar for decoration, optional

Directions:

1. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes.  Add the sugar and mix to combine.  Stir in the egg yolks until combined.  Add the salt, cinnamon, vanilla and lemon juice and mix just until incorporated.  On low speed, stir in flour and almond flour just to combine.
2. Divide the dough in half and shape into 1 -inch thick discs.  Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days. 
3. Preheat the oven to 350 degrees and line 2 or 3 baking sheets with parchment paper.  Set aside.
4. On a lightly floured surface, roll out one dough disc at a time 1/4 inch thick.  Using a 2-inch cookie cutter of your choice, cut out cookies and place about 1-2 inches apart on the prepared baking sheets.  You should end up with about 64 cookies.
5. Bake one sheet at a time for 9-10 minutes until they look dry. Cool on the baking sheet for 5 minutes then transfer to a cooking rack to cool completely.
6. Fill cooled cookies with jam by spreading jam on the bottom of one cookie and placing another on top. Sprinkle with powdered sugar if you like.
7. Store in airtight container at RT for 1 week or freeze for up to 3 months.