I absolutely love Linzer cookies, they have that perfect hint of lemon and nutty flavor all rolled into one cookie. They are slightly time consuming but they’re definitely worth it, not only are they pretty, but they make a fabulous holiday gift. Follow the recipe below to make these delicious cookies.
- Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
- In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg, add lemon zest and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
- Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
- Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
- Place cookie trays in fridge for about 10 minutes, this helps them to keep their shape, bake in oven for 10-12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.