I don’t bake a lot during the year, but the holiday season seems to awaken my (usually dormant) inner Betty Crocker. Even so, my go-to baked goods are pretty simple: pumpkin bread, pumpkin pie and sugar cookies are basically my entire repertoire. So, I was very excited when Anna Majewski of Sugar Hills Bakery in Chicago agreed to share her recipe for a slightly more sophisticated holiday treat, the sandwich-style Linzer cookies, which are my two favorite adjectives: beautiful and delicious.
If you’re in need of something to bring to Christmas Eve dinner this year, or you want to spread a little holiday cheer through your office, give this recipe a whirl (I plan to try it out this weekend!).
3/4 cups butter
1/2 cup sugar
1/4 teaspoon lemon flavor
1/4 teaspoon vanilla
1 1/2 cups finely ground almonds (almond flour)
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Raspberry or apricot jam for filling (or any kind of the jam of your choice)
Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. You can buy special cutters for those. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 to 15 minutes or until edges turn golden. Cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving. Best if served the next day, but can keep in airtight container for up to a week.