Valentine Linzer Cookies

Ingredients

• 3/4 cups butter, room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon lemon zest
• 1/4 teaspoon vanilla extract
• 1 1/2 cups finely ground blanched almonds or hazelnuts
• 2 1/4 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 6 ounces raspberry jam, or other red preserve
• Powdered sugar

Directions

1. In a stand mixer, beat the butter until it looks light and airy. Add the sugar and keep mixing, then beat in the egg, lemon zest, and vanilla extract until everything is combined.
2. In a separate bowl, whisk the flour with the ground nuts, baking powder, and cinnamon. Add the dry mixture to the butter mixture a third at a time, mixing thoroughly after each addition.
3. Shape the dough into disks, cover them in plastic wrap, and refrigerate for 1 hour.
4. Roll the chilled dough between two sheets of parchment paper until it is 1/8-inch thick. Transfer the rolled dough, still tucked between the parchment, to the freezer for 5-10 minutes so it can firm up before cutting.
5. Preheat the oven to 350 degrees F.
6. Cut out the base cookie shapes. Use a smaller cutter to remove the centers from half of the disks. Gather the scraps, roll them again, and repeat the cutting.
7. Bake for 12 minutes at 350 degrees F, until the edges are golden. Move the cookies to a wire rack to cool.
8. Warm the jam or jelly, then spread a layer of the hot preserves over the solid disks. Place the cutout cookies on top and press lightly to make sandwiches.
9. Dust with powdered sugar, then add more preserves to the openings. Allow the cookies to set slightly before serving.