1 Cup Butter
1/2 Cup Sugar
1 Cup Powdered Sugar
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Ground Cinnamon
2 tsp Vanilla
1 Cup Almonds, finely ground
2 1/4 Cups flour
1 Large egg
Jam for filling
Cream together butter, sugars, baking powder, salt, cinnamon & vanilla until light & fluffy. Add almonds, flour & egg. Beat just til flour is incorporated into wet ingredients.
Divide dough in half & form a disc. Chill in plastic wrap for 1 hour. (I chilled a little longer & the dough was too firm. I had to let it warm up a little).
Roll out dough on a floured surface...I have a pastry mat. Cut out cookies with cutter & on half of the cookies use a smaller cookie cutter for design.
Transfer to baking sheet.
Bake at 375 degrees for 10 minutes til golden brown.
Let cool fully on wire rack.
When cool, add jam to the solid bottom cookies & top with decorated top.
Let set for 1 hour & then store in airtight container.
I found this Linzer cookie cutter set at my cool kitchen store. It has one big cutter & 6 little cutters. I've never been great at cutting out cookies...sometimes I can't get the dough out of the cutters. But I'm determined to get better. And as I worked today it got much easier. And even though they are a little shakey, I'm proud of my cookies today.
The recipe calls for raspberry or apricot jam. I have plum jam & I have to say these cookies are delicious. Technically they are traditional Christmas cookies but they'll be made more.