Linzer Cookies ❤️ filled with raspberry, strawberry

Linzer cookies! I’ve been wanting to make these for so long and I’m glad that I did. The cookie is so light & buttery and pairs well with the sweet & tart jam 🥰

Ingredients: * Recipe makes 20 cookies*

- AP flour (1 1/3 cup)

- Almond flour (1 cup)

- Corn starch (1 tbsp)

- Powdered sugar (1 cup) save 2 tbsp for dusting

- Baking powder (1/2 tsp)

- Unsalted butter softener (3/4 cup)

- 1 egg yolk

- Salt (a pinch)

- Almond extract (1 tsp)

- Jam of your choice

Instructions:

1. Cream butter and sugar together. Add in the egg yolk and almond extract.

2. In a separate bowl, mix together the flour, almond flour, corn starch, baking powder and salt together

3. Sift it all into the wet batter and mix until it forms a dough

4. Wrap dough into plastic wrap and form a flat rectangle shape. This makes it easier to roll out later

5. Place in frig for 1 hr to firm up

6. Take the dough out and roll out until 1/8th inch thick. Flour your workstation and rolling pin to avoid sticking

7. Preheat oven to 350F

8. Cut out 10 cookies. I used a heart shape cutter but typically ppl use a circle.

9. Place them on a baking sheet and bake for 12 mins or right before they brown.

10. Cut out another 10 cookies. These will be the tops. Cut out smaller heart in the center.

11. Bake these for 10 mins

12. Take them out when done and cool *completely*

13. Once completely cooled, dust powdered sugar on the tops

14. For the bottoms, flip them and add jam in the center

15. Gently place the sugar coated cookies on top of the jam and there you have it!

16. Enjoy! ☺️

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