Linzer Cookies
Nutty, sweet, shortbread like cookie sandwiched with raspberry jam
    Servings Prep Time
    24cookies 15min
    Cook Time
    8-10min
    Servings Prep Time
    24cookies 15min
    Cook Time
    8-10min
    Ingredients
    Instructions
    1. Cream butter and sugar until fluffy
    2. Add egg and vanilla
    3. Combine flour, ground nuts, baking powder, salt and cinnamon in a separate bowl and whisk or sift it to combine all together.
    4. Add dry ingredients to creamed sugar mix and mix until its just combined, and wrap in saran wrap and chill for an hour to firm up a little.
    5. Preheat oven to 350 and roll out dough to 1/4 thick. Using any shape cookie cutter you’d like, cut the bottoms and then cut the tops.I used a smaller heart cutter,you can use a round cutter or anything you can find in you kitchen! I like the tops to have a little window so you can see the pretty jam, (but you don’t have to do this. )Bake them 8-11 min, don’t over bake!
    6. When cool, use 1/2 tsp of jam on the bottom cookie and the top cookie dust with confectionery sugar if you’d like. Again,not necessary, but it looks nice!
    7. Store them in an air tight container for 4-5 days. I would fill them the day you serve them with the jam… so the jam doesn’t make the bottoms soggy. ENJOY!!