- 4 oz butter unsalted, room temperature
- ½ cup granulated sugar
- 1 teaspoon citrus zest lemon or orange
- 1 egg yolk large, room temperature
- ½ teaspoon vanilla extract
- 1 cups all-purpose flour
- ¾ cup almond flour
- ¼ teaspoon kosher salt
- ¼ teaspoons cinnamon
- 15 teaspoon strawberry jam
- Powdered sugar for topping
Add sugar and citrus zest to a stand mixer bowl, use a hand whisk or your fingers to rub the mixture together to release the citrus oil. Add softened butter and beat with the paddle attachment until fluffy. Add egg yolk and vanilla extract, and beat until combined.
In a small mixing bowl, whisk together all-purpose flour, almond flour, salt, and cinnamon. Add flour mixture to the butter mixture and mix until just combined.
Scrape the dough out of the bowl onto a piece of plastic wrap, pat into a flat disc or rectangle, wrap well and refrigerate for at least 1 hour until firm.
On a lightly floured countertop, roll the dough to ¼” thick and cut with a Linzer cookie cutter without the insert. Use the heart-shaped Linzer cookie cutter insert to make a heart cutout in the center for half of the cookies. Gather the scraps and roll it back out again, continue cutting until all gone. Place cookie dough on a parchment-lined baking sheet about 1” apart. Refrigerate while waiting for the oven to preheat.
Preheat the oven to 350°F.
Bake for 10 – 12 minutes until the edges are just beginning to brown. Let them cool on the baking sheet for 5 – 10 minutes before moving them to a wire rack to cool completely.
Place the cookies with the center cutouts on a separate baking sheet and sift powdered sugar over the top. Place the whole cookies on another baking sheet with the bottom side up, spoon 1 teaspoon of strawberry jam on top, use a butter knife to spread it slightly. Place sugar-dusted cookies on top of the jam to create the sandwich cookies.
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