Linzer Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup slivered almonds
• 1/4 cup packed light-brown sugar
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 8 oz strawberry or raspberry jam, seedless if preferred, preferably freezer jam

Directions

1. Whisk the flour, cinnamon, salt and baking powder together in a mixing bowl, then set it aside. In a food processor, pulse the almonds with the brown sugar until the mixture is finely ground, and set that aside too.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter and powdered sugar on low speed just until they come together. Raise the speed to medium-high and beat until creamy, about 1 minute. Mix in the egg, then add the vanilla and almond extract.
3. Add the almond mixture and mix to combine. Turn the mixer to low speed, slowly add the flour mixture, and mix until the dough comes together. Shape it into a ball, place it on a sheet of plastic wrap, press it into a 6-inch round disk, wrap it, and refrigerate for 2 hours.
4. Preheat the oven to 350 degrees. Lightly flour your work surface, cut the disk in half, and roll each portion evenly to 1/8 to 1/6-inch thickness. Cut out heart shapes with a cookie cutter, then use a smaller heart cutter to remove the centers from half of the cookies.
5. Carefully move the cookies to baking sheets lined with Silpat or parchment paper, spacing them 1-inch apart. If they are sticking, slip a sharp knife or pastry scraper underneath to help lift them. Chill any dough that is not currently being rolled or baked, since the hearts keep their shape better when cold.
6. Bake in the preheated oven for 10 – 12 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely. Spread strawberry jam over the whole hearts, dust the cookies with cutout centers with powdered sugar, and place those cookies on top. Store in an airtight container.