confectioner's sugar or glazing sugar, for dusting
Instructions
TO MAKE THE DOUGH Beat the butter, sugar, and zest
or cinnamon until light and fluffy, scraping the
bowl as needed, about 3 minutes. Add the yolk and
vanilla and beat until combined.
Meanwhile, whisk together the flour, almond flour,
and salt. Add the flour mixture to the egg mixture
and mix until just combined. Don't over beat.
Divide the dough in half, and pat each half into a
disc. Wrap in plastic wrap, and refrigerate until
firm, about 1 hour.
TO ASSEMBLE Remove the dough from the
refrigerator, and let it soften for 5 to 10
minutes, until it feels soft enough to roll. It
should still feel cold, but shouldn't feel rock
hard. On a floured surface, roll one disc of dough
out about 1/8 inch thick. Using a 2 1/2 inch round
cookie cutter, cut out cookies. Transfer rounds to
a parchment lined baking sheet. Gather the scrap
dough, roll, and repeat. If at any time during
this process the dough becomes sticky and hard to
work with, simply refrigerate it for about 20
minutes, until firm.
Originally Submitted
1/7/2021
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