Ingredients
- 1 cup butter softened
- 1 cup powdered sugar
- 2 egg yolks
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 2 cups flour plus more for rolling
- 1 cup almond flour (fine)
Directions
- Mix dry ingredients in a large bowl
- Keep all ingredients room temp
- Mix butter in a stand mixer with a paddle attachment, add sugar on low till combined. Increase speed and whip until mixture is light and airy to ensure all sugar is dissolved.
- Add egg yolks one at a time allowing to fully incorporate before adding the second.
- Add vanilla and lemon juice and combine
- Add dry mix 1/3 at a time and scrape the bowl down between additions until just combined. On final scrape down, fold in any remaining dry ingredients. Don’t overwork dough.
- Divide into two portions and flatten.
- Wrap and chill in the fridge for 1 hour or overnight.
- To bake, preheat oven to 350°
- Roll each disk of linzer dough evenly about 1/8 inch thick.
- Cut 2.5 inch wide rounds with a fluted edge cookie cutter. For the tops cut an additional 1 inch fluted hole in the center.
- Place all cookies on a parchment lined baking sheet and chill in the fridge for 15 minutes.
- Place in the oven and bake for 9 to 10 minutes, rotating halfway through cooking.
- Allow to cool
- Place a generous teaspoon of Heidi’s Raspberry Jam in the center of each cookie.
- Place another cookie on top gently squeezing jam to top of the center hole.
- Dust with powdered sugar and serve
