Method
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
- Beat in the egg yolk and vanilla extract until just combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, nutmeg, and salt.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Divide the dough into two equal halves. Form each half into a flat disk and wrap it tightly in plastic wrap. Refrigerate the dough for at least 2 hours.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Lightly flour your work surface and one of the dough disks. Roll the dough out to 1/8-inch thickness.
- Using a 2-inch round Linzer cookie cutter, cut out your shapes. For half of the cookies, use the small inner cutter to create the cutout. Arrange the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the top cookies (the ones with the cutouts) generously with powdered sugar.
- Spread about 1/2 teaspoon of seedless raspberry jam on the flat side of each bottom cookie. Gently place a powdered sugar-dusted top cookie over the jam-covered bottom and press lightly to sandwich them together.
Nutrition
Notes
Don't Skip the Chill: Chilling the dough is non-negotiable. It solidifies the butter, which prevents the cookies from spreading in the oven.
Jam Consistency: If your jam is too thick, warm it slightly in the microwave for a few seconds to make it more spreadable.
Make Ahead: Unfilled cookies can be stored in an airtight container for up to a week or frozen for up to 3 months. Assemble just before serving for best results.
Jam Consistency: If your jam is too thick, warm it slightly in the microwave for a few seconds to make it more spreadable.
Make Ahead: Unfilled cookies can be stored in an airtight container for up to a week or frozen for up to 3 months. Assemble just before serving for best results.