Cardamom-Blackberry Linzer Cookies

• 2 cups all-purpose flour
• 1 cup roasted salted almonds
• 2 to 3 teaspoons ground cardamom
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup plus 1 teaspoon sugar, divided
• 1 large egg
• 1 jar (10 ounces) seedless blackberry spreadable fruit
• 1 tablespoon lemon juice
• 3 tablespoons confectioners' sugar

1. In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined.
2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
3. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased
4. .
5. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
6. In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.

flour, almonds, ground cardamom, salt, unsalted butter, sugar, egg, fruit, lemon juice, sugar

Taken from www.tasteofhome.com/recipes/cardamom-blackberry-linzer-cookies/ (may not work)