Rose & Steve's Recipes

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==== Linzer Cookies ====
from: https://sugarspunrun.com/linzer-cookies/

**Equipment**

  *     Mixing bowls
  *     Cookie cutters
  *     Small heart cookie cutter

**Ingredients**

  *     1 cup (226 g) unsalted butter softened
  *     ½ cup (100 g) granulated sugar
  *     3 tablespoons light brown sugar firmly packed
  *     ¼ teaspoon ground cinnamon optional
  *     1 ½ teaspoons vanilla extract
  *     2 cups (250 g) all purpose flour
  *     ⅔ cup (67 g) almond flour (see note to make these nut free)
  *     1 Tablespoon cornstarch
  *     ½ teaspoon salt
  *     ⅓ cup (160 g) raspberry jam
  *     Powdered sugar for dusting optional

**Instructions**

      * Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.
  *     1 cup (226 g) unsalted butter, ½ cup (100 g) granulated sugar, 3 tablespoons light brown sugar, ¼ teaspoon ground cinnamon, 1 ½ teaspoons vanilla extract
  *     In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).
  *     2 cups (250 g) all purpose flour, ⅔ cup (67 g) almond flour, 1 Tablespoon cornstarch, ½ teaspoon salt
  *     Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven 350F (175C).
  *     Once dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with scalloped edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart or star shaped cookie cutter (or, if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies.
  *     Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking. (I usually take the heart cutouts and just re-roll them with the rest of the cookie scraps to make more cookies)
  *     Bake in 350F (175C) preheated oven for 9-10 minutes or cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
  *     Once cooled, dust the tops of all of your cookies that have the windows/cutouts. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.
  *     ⅓ cup (160 g) raspberry jam, Powdered sugar for dusting

**Notes**

//Almond Flour//

You can make these without almond flour! To do so, omit the almond flour and increase the cornstarch from 1 Tablespoon to 4 Tablespoons (1/4 cup or 32g). No other changes are needed.

//Filling//

You may use  different filling if you'd like. Chocolate ganache, dulce de leche, Nutella, or your favorite flavor of jam would work well!
//
Storing//

Store cookies in an airtight container at room temperature for 3-5 days or longer in the refrigerator.

//Making in Advance//

The dough may be prepared and stored in the refrigerator for up to 5 days before using. If it's too firm to roll after chilling (and starts to crack) just let it sit at room temperature for 15-20 minutes to warm up enough to be rollable. 

//Nutrition//

Serving: 1cookie | Calories: 159kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg