Raspberry Chia Seed Linzer Cookies
Raspberry Chia Seed Linzer Cookies
Ingredients
3/4 cup unsalted butter
1/2 cup granulated sugar
Grated rind (zest) of 1 lemon
1 large egg yolk
1 teaspoon vanilla
1 cup all purpose flour
3/4 cup almond flour
1/4 teaspoon fine sea salt
Raspberry chia jam
Confectioners' sugar for dusting
Directions
To make the dough: Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, for about 3 minutes.
Add the yolk and vanilla and beat until well combined.
In a separate bowl whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until combined. Do not over-beat.
Divide the dough in half, and form each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
On a lightly floured surface, roll one disc of dough out about 1/4"-thick. Using a 2 1/2" round cookie cutter or any desired shape, cut out cookies and place on parchment-lined baking sheet.
Gather the scrap dough, roll, and repeat. Refrigerate on trays for 30 minutes.
whPreheat the oven to 350°F.
While the first half of cookies is chilling, cut 12 rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
To bake: Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies. These do not store well in a container as they tend to get soggy so let them sit out.
