Linzer Cookie

Buttery soft sandwich cookies filled with your favorite Heidi’s jam. Spice it up with our Raspberry Red Chile Jam or go with Strawberry or Apricot for a more traditional experience

Ingredients

1 cup butter softened
1 cup powdered sugar
2 egg yolks
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
2 Tbsp lemon juice
2 cups flour plus more for rolling
1 cup almond flour (fine)
1 jar of Heidi’s Jam

Directions

Keep all ingredients at room temp. Mix dry ingredients in a large bowl.
Mix butter in a stand mixer with the paddle attachment, and add sugar on low until combined. Increase speed and whip until mixture is light and airy to ensure all sugar is dissolved
Add egg yolks one at a time, and fully incorporate the first one before adding the second.
Add vanilla and lemon juice until combined
Add dry ingredient mix, ⅓ at a time until just combined. Scrape down the bowl sides between additions and on final scrape just fold in and remaining dry ingredients. Don’t overwork the dough.
Divide dough into 2 even portions and flatten into round disks. Wrap in plastic wrap and chill in fridge for 1 hour or overnight.
When ready to bake, preheat oven to 350°.
Roll disks out one at a time to ⅛ of an inch thick on a lightly floured surface.
Cut 2.5 inch wide rounds with a fluted edge round cookie cutter. For the tops cut out an additional 1 inch fluted hole in the center.
Place all cookies on parchment or silpat-lined baking sheets about 1 inch apart and chill in the fridge for 15 minutes.
Place baking sheet in oven and bake for 9-10 minutes or until cookies look dry, rotating tray 180° halfway through bake time.
Allow cookies to cool on baking tray for 5 minutes then transfer to a rack to cool completely.
Spread a generous teaspoon of your favorite Heidi’s Jam flavor on bottom cookie and place a cookie with a hole on top.
Dust with powdered sugar and serve. Store in an airtight container for up to 1 week or freeze for up to 3 months.