Christmas Nutty Linzer Cookies

• 3/4 cup butter
• 1/2 cup sugar
• 1 large eggs
• 3/4 teaspoon lemon zest freshly grated
• 1/4 teaspoon vanilla extract
• 1 1/2 cups hazelnuts (filberts) or almonds, finely ground
• 2 1/4 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 6 1/2 ounces raspberry jam or blueberry jam, apricot jam
• 1 x powdered sugar

1. Preheat oven to 350F (180C) degrees.
2. Cream butter with an electric mixer.
3. Add sugar and keep creaming.
4. Add the egg, lemon, and vanilla and continue mixing.
5. Add nuts and mix well.
6. Whisk together dry ingredients in another bowl and add to mixer and blend until just incorporated.
7. Form into disks, wrap in waxed papper or plastic wrap and chill.
8. Roll out dough with floured rolling pin to 18 inch thickness on a well floured cutting board or working surface.
9. Cut out disks, fluted if desired, 2 inches in diameter.
10. Cut out the centers of half the disks with a cutter in your favorite shapes.
11. Re-roll scraps and repeat.
12. Refrigerate cut out dough until ready to bake.
13. Bake for 11 to 14 minutes or until edges turn golden, then cool on a wire rack.
14. Heat the jam and spread evenly on the solid circles with a layer of the hot jam.
15. Arrange the other circles with the cut-out centers on top of jam, pressing down lightly.
16. Sprinkle with powdered sugar, then fill the centres with more jam.
17. Allow sandwiches to set.
18. Store in an air-tight container for up to 1 week or freeze up to 3 months.

butter, sugar, eggs, lemon zest freshly, vanilla, hazelnuts, cake flour, baking powder, cinnamon, raspberry, powdered sugar

Taken from recipeland.com/recipe/v/christmas-nutty-linzer-cookies-51506 (may not work)