Linzer Cookies (Print Version)

# Ingredients:

01 - 1 cup (226g) unsalted butter, softened.
02 - 1/2 cup (100g) granulated sugar.
03 - 3 tablespoons light brown sugar, packed.
04 - 1/4 teaspoon ground cinnamon (optional).
05 - 1 1/2 teaspoons vanilla extract.
06 - 2 cups (250g) all-purpose flour.
07 - 2/3 cup (67g) almond flour.
08 - 1 tablespoon cornstarch.
09 - 1/2 teaspoon salt.
10 - 1/3 cup (160g) raspberry jam.
11 - Powdered sugar for dusting.

# Instructions:

01 - Beat butter, sugars, and cinnamon until light and fluffy, then stir in vanilla.
02 - Whisk flours, cornstarch, and salt, then gradually mix into butter mixture.
03 - Form dough into 2 discs, wrap in plastic, and refrigerate 30 minutes.
04 - Heat oven to 350°F and line baking sheets with parchment.
05 - Roll dough 1/8 inch thick, cut circles, and make cutouts in half the cookies.
06 - Cook 9-10 minutes until edges are light golden brown.
07 - Dust cutout tops with powdered sugar, spread jam on bottom cookies, and sandwich together.

# Notes:

01 - Can be made nut-free by replacing almond flour with extra cornstarch.
02 - Dough can be made 5 days ahead.
03 - Different fillings like chocolate or nutella can be used.

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