Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
1 cup unsalted butter, ¾ cup granulated sugar
Add wet ingredients: Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
2 cups all-purpose flour, ½ cup almond flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Gradually add dry to wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
2 cups all-purpose flour, ½ cup almond flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Chill the dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
Preheat the oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll and cut the dough: On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Use Linzer cookie cutters to cut out shapes; cut out centers from half of the cookies.
Bake: Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden brown.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Assemble: Once the cookies are completely cool, dust the cookies with the cut-out centers with powdered sugar.
powdered sugar
Fill: Spread the preserves on the flat side of the solid cookies.
½ cup raspberry or apricot preserves
Sandwich: Top with the powdered sugar-dusted cut-out cookies to create a sandwich.
powdered sugar
Serve: Enjoy your homemade Linzer Cookies Recipe!
