Linzer tart cookies

By jenzmommy

Ingredients

• 3/4 c unsalted almonds
• 1 1/2 c sifted flour, divided
• 1/2 c (1 stick) salted or unsalted butter, room temp.
• 1/2 c confectioners sugar
• 1 tap grated lemon zest
• 1 egg
• Raspberry jam for filling

Preparation

Step 1

1. In a mini chopper, chop almonds with 1/4 c flour until fine (should take less than 30 seconds; for a crunchier cookie, chop just 15-20 seconds).
2. In a med bowl, combine nut mixture, remaining flour, butter, confectioners' sugar, zest and egg. Mix well.
3. Divide dough in half, wrap in plastic and chill at least 1/2 hour.
4. Preheat oven to 350*.
5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter, punch a center hole in tops.
6. Bake for 8-10 minutes or until light gold. Cool on wire rack. Spread with thin layer of jam on each bottom cookie and top with tops pressing lightly. Dust with sifted confectioners' sugar.