Linzer Shapes

By beltranm

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 3/4 cups all-purpose flour
• 1/2 cup ground toasted almonds
• 1 teaspoon baking powder
• PAM No Stick Cooking Spray
• 3/4 cup raspberry jam or preserves
• powdered sugar

Details

Servings 14

Preparation

Step 1

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy. Add vanilla and egg; beat well. Combine flour, almonds and baking powder; add to creamed mixture, mixing well. Divide into four portions, cover with plastic wrap, refrigerate at least 1 hour or overnight.

Preheat over to 350 degrees F. Spray cookie sheets with PAM. Using one portion of dough at a time, place dough between two pieces of waxed paper and roll to a 1/8" thickness. Cut into desired shapes with a 2" cookie cutter. Place one inch apart on cookie sheets. Using a sharp knife, cut three 1/4" circles from half the cookies. Repeat with remaining dough. Bake 8-10 minutes. Do not brown cookies. Remove to wire racks to cool.

To assemble, spread 2 teaspoons jam/preserves on solid cookie. Top with cutout cookie. Sift powdered sugar over cookies.

Makes 14-16 cookies.