Ingredients
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1 Tbsp. unsweetened cocoa powder
- 1/4 tsp. salt
- 2 Tbsp. lemon zest
- 12 Tbsp. unsalted cold butter, cut into 12 pieces
- any seedless jam
Preparation
Step 1
In a small cup, stir the egg, egg yolk and vanilla together with a fork and set aside.
Place the flour, sugar, cinnamon, baking powder, cocoa powder, salt and lemon zest into a food processor and blend for about 5 seconds.
Place the butter all around the top of the flour mixture and process until coarse (20 - 30 seconds).
Now add the egg mixture through the feed tube with the machine running and process for 3 seconds.
Scrape the bowl, and process for 3 more seconds.
Remove the dough, and shape into 2 discs. Roll out the dough between plastic wrap or parchment to a 1/8-inch thickness.
Cut with a linzer cutter an equal number of tops and bottoms.
Preheat the oven to 350 degrees.
Place cookies on parchment-lined cookie sheets about 3/4-inch apart.
Bake for about 15 minutes.
Remove from baking sheets, and allow to cool on a wire rack.
When they are completely cool, place a small amount of preserves on the bottom. Dust the tops with powdered sugar, and top the cookies.