Lemon Raspberry Linzer Cookie

Ingredients

3⁄4 cup butter, softened

1⁄2 cup Pure Cane Granulated Sugar

1 large egg

1 tsp. vanilla

1 tsp. lemon zest

2 cups all-purpose flour

1 cup almond flour

1⁄2 tsp. fine salt

1⁄2 cup raspberry jam

Powdered Sugar

Directions

Serves: 20

Step 1 

In a mixing bowl beat together butter and sugar until light and fluffy. Add egg, vanilla and lemon zest; beat to combine.

Step 2 

Add flour, almond flour and salt. Beat until just combined. Divide the dough in half.

Step 3 

Place 1 half the dough between two pieces of parchment paper. Roll out to a 10”x13” rectangle. Repeat with remaining dough. Transfer dough, still covered with parchment paper, on to a baking sheet and refrigerate for 1 hour or until firm.

Step 4 

Heat oven to 350°F.

Step 5 

Cut each sheet of dough into 2½” square cookies. Transfer to parchment lined baking sheets. Using a small cookie cutter, piping tip or paring knife, cut a small window out of the center of half of the cookies.

Step 6

Bake cookies, one pan at a time, 11-15 minutes or until cookies are just turning brown around the edges. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 7

To assemble cookies, flip solid cookies over and top with about 1 teaspoon raspberry jam and gently top with window cookie. Dust finished cookies lightly with powdered sugar.

Thanks to https://www.kroger.com/r/lemon-raspberry-linzer-cookies-recipe/da6008b0-ae40-464a-b406-080bf749e426