DELICIOUS Linzer Cookies

These linzer cookies are absolutely delicious! Just the perfect combination and contrast in flavors from the fruit spread, flaky cookie, and lemon zest. These cookies are a relatively easy bake and will be a guaranteed hit at any party or potluck!

• 1 1/2 cups of all purpose flour
• 1/2 cup of almond flour
• 1/2 cup sugar
• 1 stick of butter (8 table spoons)
• 1/4 teaspoon of salt
• 3/4 teaspoon of vanilla
• 1 egg
• 2 pinches of lemon/orange zest (preference)
• powdered sugar (for dusting)
• fruit spread

Zest a lemon (or an orange) until you have about 2 teaspoons worth. One or two passes MAXIMUM over the lemon. You don't want any of the white zest in your dough as it is bitter, not sweet. Next, mix the almond flour and all purpose flour together in a bowl.

Cream the butter and sugar together until the mixture is light and fluffy (about 2 minutes). Add salt, vanilla, lemon zest, and the egg. Mix thoroughly to incorporate all ingredients.

Slowly fold in the mixture of almond and all purpose flour. Mix as little as possible to prevent over working, however, you want your dough to be smooth, not bumpy.

You know your dough is done when you can poke it and it will maintain shape without sticking to your finger. Chill your dough in the fridge for at least 1 hour. This makes the dough easier to roll out as it is stiffer and will hold its shape for a longer period of time.

Preheat your oven to 350 degrees.

Roll out your dough to a thickness of 1/4 inch. Cut them with your cookie cutter (I use the flower shape) and then lay them on a baking sheet. Cut a hole in the center of half your cookies. These will be the tops of the linzer cookies.

Bake your cookies for 10 minutes or until they just start to brown. I like my cookies soft and chewy, so I take them out a little bit early. Keep in mind that the cookies will keep cooking when you take them out due to the retained heat in the cookie.

Time to assembly your cookies! Let your cookies completely cool before you continue! Once cooled, use powdered sugar to coat the tops of your cookies. Spread a layer of jelly onto the bottoms of your cookies, then place the tops on. Do this to the rest of your cookies!

DEVOUR you cookies! Or save them to share if you're feeling generous! These cookies are excellent with coffee or tea. Stored best in an airtight container and will stay good for up to two days without refrigeration.

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Til' next time,

SparkyGiraffe