Linzer Cookies

Ingredients

• 1 1/2 cups unsalted butter, (at room temperature)
• 1 cup granulated sugar
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup raspberry jam or other jam of choice
• 1/2 cup confectioners sugar

Instructions

1. 1

   In the bowl of a stand mixer beat the butter and sugar on medium speed until creamy, scraping down the sides of the bowl as needed. Add the almond extract and mix once again.

2. 2

   Slowly add the flour and salt to the mixer, beating on low speed until it has all been incorporated.

3. 3

   Turn dough out of the bowl and divide it in half. Wrap each in plastic wrap and refrigerate for 30 minutes to 1 hour.

4. 4

   Preheat the oven to 350ºF (180ºC).

5. 5

   Working one half at a time, remove the dough from the refrigerator and turn out onto a lightly floured surface. Lightly sprinkle the dough with flour roll it out ⅛-inch thick.

6. 6

   Using a 2½-inch cookie cutter, cut out cookies. Using a metal spatula, transfer the cookies to a baking sheet. Scrape together any remaining dough and re-roll out, chilling again for another 15 minutes if it gets too soft.

7. 7

   Repeat with the remaining half of the dough, rolling out and cutting out rounds. Use your smallest cookie cutter in a desired shape to cut out a peekaboo cutout in the center of each cookie.

8. 8

   Bake the cookies until the edges just begin to brown, about 10 to 12 minutes. Let cool slightly then move to a cooling rack.

9. 9

   Place the cookies with the cutout holes on a cookie sheet and sift the confectioners sugar over the top. Spread the remaining cookies flat side up and spread ½ teaspoon of jam over the cookie. Top with the sugar-dusted cookies.