Linzer Cookies
 Buttery, nutty, and filled with jewel-toned jam, Linzer cookies are as delicious as they are beautiful—a festive treat that’s perfect for any special occasion! Ingredients 1⅓ cups Confectioners' sugar 1 cup slivered almonds 2 cups all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon salt 14 tablespoons cold unsalted butter, cut into ½-inch slices 2 large egg yolks 1 teaspoon vanilla extract ½ teaspoon almond extract About 1 cup raspberry or apricot jam 1⅓ cups Confectioners' sugar 1 cup slivered almonds 2 cups all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon salt 14 tablespoons cold unsalted butter, cut into ½-inch slices 2 large egg yolks 1 teaspoon vanilla extract ½ teaspoon almond extract About 1 cup raspberry or apricot jam Instructions In the bowl of a food processor, process the sugar and almonds until the almonds are finely ground and the mixture is powdery, about 1 minute. Add the flour, salt, and butter and pulse until mixture resembles coarse meal, about twenty 1-second pulses. Add the egg yolks, vanilla, and almond extract and process until dough forms a crumbly, clumpy mass, 20 to 25 seconds. Transfer the dough to a clean work surface and knead it into a smooth ball. Divide the dough in half and form two disks, wrap each disk tightly with plastic wrap, and refrigerate for 30 minutes or up to 4 days. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375°F. Line 2 baking sheets with parchment paper. Remove one disk of dough from the refrigerator and knead with your hands until just soft and malleable enough to roll. (The longer the dough is refrigerated, the more you will have to knead it; just be careful not to overwork it – it should still feel cool.) Liberally dust a clean work surface with flour, and roll out the dough to ⅛-inch thickness. Using a 2.5-inch round cookie cutter, cut out circles. After creating the circles, use a 1-inch round, heart, or any-shaped cookie cutter to cut out the centers from half of the circles (these will be the top halves of the cookies). Using a metal spatula, transfer the cookies to the prepared baking sheets, spacing about 1 inch apart. Gather up the scraps, knead into a flat disc, roll, and repeat (if too warm, pop back in the fridge for a bit). Bake until the edges are lightly browned, about 8 minutes, rotating the cookie sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. If using the second disc of dough immediately, remove from the refrigerator and repeat the process. Lightly sift confectioners' sugar over the cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, leaving about ¼-inch border, and sandwich both halves together. Store in an airtight container for up to 4 days. Freezer-Friendly Instructions: The dough can be wrapped in plastic wrap and a layer of foil and frozen for up to three months. When ready to bake, remove the dough from the freezer, thaw in the refrigerator or at room temperature until pliable, and then proceed with the recipe. The assembled cookies can also be frozen in an airtight container for up to 1 month. Thaw at room temperature before serving. In the bowl of a food processor, process the sugar and almonds until the almonds are finely ground and the mixture is powdery, about 1 minute. Add the flour, salt, and butter and pulse until mixture resembles coarse meal, about twenty 1-second pulses. Add the egg yolks, vanilla, and almond extract and process until dough forms a crumbly, clumpy mass, 20 to 25 seconds. Transfer the dough to a clean work surface and knead it into a smooth ball. Divide the dough in half and form two disks, wrap each disk tightly with plastic wrap, and refrigerate for 30 minutes or up to 4 days. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375°F. Line 2 baking sheets with parchment paper. Remove one disk of dough from the refrigerator and knead with your hands until just soft and malleable enough to roll. (The longer the dough is refrigerated, the more you will have to knead it; just be careful not to overwork it – it should still feel cool.) Liberally dust a clean work surface with flour, and roll out the dough to ⅛-inch thickness. Using a 2.5-inch round cookie cutter, cut out circles. After creating the circles, use a 1-inch round, heart, or any-shaped cookie cutter to cut out the centers from half of the circles (these will be the top halves of the cookies). Using a metal spatula, transfer the cookies to the prepared baking sheets, spacing about 1 inch apart. Gather up the scraps, knead into a flat disc, roll, and repeat (if too warm, pop back in the fridge for a bit). Bake until the edges are lightly browned, about 8 minutes, rotating the cookie sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. If using the second disc of dough immediately, remove from the refrigerator and repeat the process. Lightly sift confectioners' sugar over the cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, leaving about ¼-inch border, and sandwich both halves together. Store in an airtight container for up to 4 days. Freezer-Friendly Instructions: The dough can be wrapped in plastic wrap and a layer of foil and frozen for up to three months. When ready to bake, remove the dough from the freezer, thaw in the refrigerator or at room temperature until pliable, and then proceed with the recipe. The assembled cookies can also be frozen in an airtight container for up to 1 month. Thaw at room temperature before serving. Nutrition Information Powered by Per serving (30 servings) Serving size: 1 sandwich cookie Calories: 154 Fat: 8 g Saturated fat: 4 g Carbohydrates: 20 g Sugar: 11 g Fiber: 1 g Protein: 2 g Sodium: 44 mg Cholesterol: 27 mg Per serving (30 servings) Serving size: 1 sandwich cookie Calories: 154 Fat: 8 g Saturated fat: 4 g Carbohydrates: 20 g Sugar: 11 g Fiber: 1 g Protein: 2 g Sodium: 44 mg Cholesterol: 27 mg