Linzer Cookies

      • Ingredients:
        • 1 ⅓ cup Arrowhead Mills All-Purpose Flour⁠
        • ¾ cup Almond Flour⁠
        • 12 tablespoons Butter⁠
        • ½ cup Granulated Sugar⁠
        • 1 large Egg Yolk⁠
        • 1 ½ teaspoons Vanilla Extract⁠
        • ¼ teaspoon Fine Kosher Salt⁠
        • Zest of 1 Lemon⁠
        • Raspberry Jam + Ginger/Orange Marmalade (filling)⁠
      • Directions:
        1. Beat butter, sugar and lemon zest until light and fluffy (about 3 minutes). Add egg yolk and vanilla and stir until just combined.⁠
        2. In a separate bowl, combine all your dry ingredients.
        3. Add flour to your wet mixture and stir until just combined. (Do not over mix)⁠
        4. Divide dough in half and shape each half into a disc. Wrap and place in fridge until cold + firm (about 1 hour).⁠
        5. Take one disc out at a time, give it 2-5 minutes to be soft enough to roll, and roll it out to ⅛” thick on parchment paper. Transfer to freezer for 5 minutes. ⁠
        6. Cut cookies, and transfer to parchment lined cookie sheet. (If the dough is too soft, put in the freezer another few minutes before transferring the cookies)⁠
        7. In a 350° F oven, bake cut cookies for 12-15 minutes or until the edges just start to turn golden.⁠
        8. Allow to rest on pan for 5 minutes before transferring to a cooling rack. ⁠
        9. Turn the cookies with the holes in them onto a cookie sheet and sift confectioners’ sugar over the top. Flip the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it gently. Place sugar-dusted cookies on top.⁠
        10. Enjoy!⁠