Raspberry Linzer Cookies

Raspberry Linzer Cookies

1 c Almond Flour

1/2 c Light Brown Sugar

2 1/2 c Flour

1/2 tsp Baking Powder

1/2 tsp Salt

1/4 tsp cinnamon

1 c Unsalted  Butter, room temperature 

1 egg, room temperature 

1 tsp Vanilla (not imitation)

1 c chocolate  of choice

1 tsp shortening  or vegetable oil

2 Tbsp Powdered Sugar

12 oz Seedless Raspberry preserves

1. Mix together in a bowl almond Flour, light brown sugar, all-purpose Flour, baking powder, salt and cinnamon.

2. In mixing bowl beat Unsalted butter until smooth

3. Beat in egg and vanilla

4. Add in the flour mixture and mix

5. Once completely mixed divide in half, making a disk, and wrap in plastic wrap.  Chill 2 hrs or up to overnight. 

6. Warm up the dough to cool to the touch and slightly soft.

7.  Preheat oven to 350°

8.  Line 2 cookie sheets with parchment paper

9. Roll out cookie dough.  Cut our cookie dough.  Make sure to cut the center hole.in half of the cookies

10. Chill cookies for 20-25 mins

11. Bake for 6-10 mins

12. Cool completely on the cooling rack.

13. Melt the chocolate of your choice with 1 tsp shortening.  Dip the cookie without a center cut out in melted chocolate.  Place on wax paper to set completely 

14. Sprinkle the top cookie,  one with the center cut out with powdered sugar

15. Spread raspberry preserves on the top of the bottom cookie and place the top cookie on top of the raspberry preserves.

16. Allow to set and then place on the serving tray of the cookie box.  Enjoy