Linzer Cookies

• 1 3/4 cup all-purpose flour
• 1/2 cup almond flour/meal
• 1 teaspoon baking powder
• 1/2 cup Fleischmann's(R) Original-stick, softened (1/2 cup = 1 stick)
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• PAM(R) Original No-Stick Cooking Spray
• 3 tablespoons seedless red raspberry preserves
• 1 tablespoon confectioners' sugar

1. Mix flour, almond flour and baking powder in small bowl; set aside.
2. Beat Fleischmann's and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
3. Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
4. Preheat oven to 350u0b0F. Spray baking sheets with cooking spray. Place 1 portion dough on lightly floured work surface; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place cookies, 1 inch apart, on baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough, re-rolling scraps as needed.
5. Bake 8 to 10 minutes or just until edges are browned lightly. Remove to wire racks; cool completely.
6. Assemble cookies by spreading 1/2 teaspoon preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.

flour, almond flour, baking powder, granulated sugar, egg, vanilla, seedless red raspberry preserves, sugar

Taken from www.myrecipes.com/recipe/pam-linzer-cookies (may not work)