Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
1 cup unsalted butter, ¾ cup granulated sugar
Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon.
2 ¼ cups all-purpose flour, ½ cup almond flour, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
2 ¼ cups all-purpose flour, ½ cup almond flour, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
Chill the Dough: Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.
Cut Out Shapes: Use a Linzer cookie cutter to cut out cookies. Cut out centers from half of the cookies.
Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden.
Cool the Cookies: Let the cookies cool completely on the baking sheet before handling.
Assemble the Cookies: Spread a thin layer of raspberry jam on the flat side of the solid cookies.
½ cup seedless raspberry jam
Dust and Top: Dust the top cookies (with the cut-out centers) with powdered sugar. Carefully place the top cookies on top of the jam-covered cookies.
powdered sugar
Serve: Enjoy your Soft Sweet Linzer Cookies immediately or store in an airtight container.
