Linzer Tart Cookies

Ingredients

1 Cup (2 sticks) unsalted butter, softened

½ Cup confectioners sugar

½ Teaspoon salt

2 Cups all purpose flour

½ cup almonds, finely ground

1 Teaspoon of either vanilla or almond extract

1 Jar raspberry jam, seedless

Confectioners sugar, for dusting

Directions
In the bowl of a stand mixer, add the butter and gradually add the sugar, beat until butter has turned a pale yellow and all the sugar has been incorporated. While mixer is still running, add the extract, and ground almonds. Next add the salt and flour mix just until all the flour has been merged with the butter mixture. 

Scoop the dough out of the bowl, flatten into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour. 

Preheat oven to 350° F
 Remove dough from refrigerator and allow to stand for 10-15 minutes on the counter and cut in half. On a lightly floured work surface roll out the first portion of dough to a ¼ inch thickness. Cut into rounds using a 3 to 4 inch cookie cutter. Place cookies on a parchment lined cookie sheet and set aside. Roll out the second portion of dough, just as you have the first. Cut rounds, but this time using a 1 to 2 inch cookie cutter, cut a circle in the center of the cookies. Place on a parchment lined cookie sheet, and place both cookie sheets into the oven and bake for 10 to 12 minutes, or until bottom of cookies are golden brown. Remove from oven and allow to cool on the baking sheets.

Turn the cookies (without the holes) so that the bottom (flat side) is facing upward, spread with ½ to 1 tablespoon of raspberry jam and top with the other cookie (with the hole) flat side down. Dust all the cookies with confectioners sugar. Cookies will keep in an airtight container for about 1 week or they can be frozen. Enjoy!!