LINZER COOKIES

Makes about 20 cookies

Have updated the recipe with cup measurements.  Please note these are Indian cup sizes.

Ingredients

• 240 gms flour - 2 + 1/4 cup
• 230 gms soft butter - 1 + 1/2 cup 
• 140 gms cup sugar - 1 cup
• 1/2 tsp vanilla
• 100 gms finely ground almonds - 3/4 cup
• 1/2 cup strawberry jam
• 1 egg
• Icing sugar

Instructions

1. Lightly toast the almonds in a 180 C oven till fragrant - approx 8-10 mins.  Leave to cool
2. Once cooled, grind them with 2 tbsp sugar.
3. Whisk alongwith the flour and set aside.
4. Powder the sugar.  In a large bowl beat the butter and sugar until it is light and fluffy then add egg and vanilla; mix well.
5. Add flour mixture just until it is incorporated.  It will just about come together.
6. Divide dough into two small discs and cover with plastic wrap; refrigerate about 2 hours or until it becomes firm enough to roll.
7. Preheat oven to 180 C.
8. For the bottom of the cookie, roll out the dough to 1/4" using a 2" cookie cutter cut the dough.  The extra dough should be reused.
9. For the tops cut another 20 rounds and with the smaller circle cut in the centre.
10. Bake cookies for 10-12 minutes until light brown; cool on cookie sheet for 2 minutes then remove paper squares onto a wire rack and let cool completely. 

Lightly dust the tops with powdered sugar. Spread a thin layer of jam on the bottom surface of the full cookie (top of cookie will face out). Place the cut-out cookie on top and gently sandwich them together. Using a small spoon or a piping bag, fill the cut-out with a little more jam.

I cut out some additional shapes, only to use the cutters, and just dusted some of them with icing sugar and dipped some in chocolate ganache.