German Linzer Christmas Cookies Recipes

Steps:

• Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
• Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
• Add in dry ingredients all at once and mix on low speed, just until incorporated.
• Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
• Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you're rolling it out. This is O.K., just patch it up with scraps.)
• Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
• To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.

Steps:

• 1. In a large bowl, beat at medium speed butter, sugar and salt until light and fluffy.
• 2. Add egg yolks, cream and vanilla. Beat 2 min until fluffy.
• 3. Gradually add flour with wooden spoon until well combined and dough is smooth.
• 4. Divide dough into 2 parts. Shape into 2 balls.
• 5. Refrigerate covered for 2 hours. Preheat oven 325 degrees.
• 6. It's important to roll VERY thin so the sandwich, in the end, is still delicate and thin.
• 7. Cut with cookie cutter and remove extra dough. Cut out a solid top and bottom for each cookie. Then cut a smaller shape into one of the cookie cutouts.
• 8. Bake for 12 to 15 minutes or until the edges start to turn a light golden brown. Do not over bake.
• 9. Once cooled, spread jelly or preserve on one cookie, top with another. Powdered sugar on both sides. Makes about 3 dozen. She always doubles recipe.