Cinnamon & Orange Jam Linzer Cookies
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Cinnamon & Orange Jam Linzer CookiesCourse: Desserts
12 tablespoons (170g) unsalted butter, softened
1/2 cup (99g) sugar
zest (grated rind) of 1 lemon or 1 teaspoon cinnamon
1 large egg yolk
1 teaspoon vanilla extract
1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
3/4 cup (72g) almond flour
1/4 teaspoon fine sea salt
raspberry jam, for filling
confectioners’ sugar or glazing sugar, for dusting
- In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla.
- In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.
- Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8″ in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
- Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2″ round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired.
- Place cookies on baking sheet about 1″ apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool.
- In a microwave safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with second cookie. Dust with powdered sugar and serve.