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–+ servings

Shortbread Linzer Cookies with Strawberry Jam

5 from 3 votes
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Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 12 cookies

Ingredients
  

  • ¾ cup almond flour
  • 1 ¼ cup flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup salted butter
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup strawberry Jam
  • confectioners sugar for sprinkling

Instructions
 

  • Toast your almond flour at 350 degrees F for 5 minutes.
  • In a large bowl combine your butter and sugar. Then add your egg and vanilla.
  • In a separate bowl combine your flour, almond flour, salt, baking powder, and cinnamon.
  • combine your dry ingredients to your wet ingredients.
  • Let your dough rest and chill in the fridge for about 2 hours.
  • Using a rolling pin, roll out your dough to about ½ inch thick. Then using a small biscuit cutter cut out multiple circles. Then in half of those circles; use a small heart cookie cutter to cut out hearts in the center of the circles. Roll out the remaining dough scraps and repeat.
  • Transfer your cookies to a cookie sheet using a spatula. Place all of the bottom cookies on one cookie sheet and all the tops on another. Then place in freezer for 15 minutes to chill again. Pre-Heat oven to 375 degrees F
  • Bake the cookies. Bake the bottom cookies for 10 minutes and the top cookies for 8 minutes.
  • Let cookies cool completely. Then take the bottom cookies and spread the strawberry preserves on one side of each one. Then take the top cookies and sift some powdered sugar on one side of each one. Place the top cookies on top of the bottom cookies.
  • Enjoy!
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