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Linzer Cookies

Yield about 2 1/2 dozen


  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 14 ounces blanched whole almonds, finely ground
  • 3 1/3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Raspberry jam
  • Powdered sugar

How to Make It

  1. Cream butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add eggs and vanilla, beating well; stir in ground almonds, mixing well.

  2. Sift together flour, baking powder, and cinnamon in a small mixing bowl; gradually add to creamed mixture, stirring well after each addition. Cover and refrigerate overnight.

  3. Roll one-fourth of dough to 1/4- inch thickness between two pieces of waxed paper, keeping remaining dough chilled until ready to use.

  4. Cut with a fluted 2-inch round cutter; place half of cookies on lightly greased cookie sheets. Cut centers from remaining cookies, using a 3/4- inch round cutter; place on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough.

  5. Spread a small amount of jam on the bottom of each solid cookie. Top with remaining cookies to make sandwiches. Sift powdered sugar over tops of cookies. Fill cut-outs with jam. Store in airtight containers.

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