Linzer cookies are probably associated the most with Christmas. These beautiful creations given as a gift will make anyone feel special and loved. I love to use two kinds of jam.

1 cup sliced almonds
2 cups King Arthur unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter, room temperature
2/3 cup granulated white sugar, divided
1 teaspoon pure vanilla extract
2 large egg yolks
Zest of 1 orange
Confectioners’ (Icing or Powdered) Sugar for dusting
1/2 cup Raspberry or Black Currant Preserves ( I prefer preserves because it is more chunky than jam)

Preheat your oven to 350F and place rack in the center of the oven. Lightly toast the almonds in a dry pan over medium heat for a couple of minutes. Stir constantly and do not leave unattended. You can also place the almonds on a baking sheet or stone and roast in a 350F oven for about 8-10 minutes (or until lightly browned and fragrant). Be sure to keep an eye on them. Due to their natural oils, nuts burn rather quickly. Once the nuts have cooled, place them in a food processor and pulse with 1/4 cup of the sugar from the recipe until finely ground.

In a separate bowl, whisk together the flour, cinnamon, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining sugar until light and fluffy. Beat in the vanilla extract, egg yolks, and orange zest. Beat in the ground nuts. Add the flour mixture a little at a time, beating just until incorporated. Divide the dough in half and shape into two rectangles about 1/2 inch (1.5 cm) thick. Wrap the dough in plastic wrap and refrigerate until firm (at least one hour and up to several days).

Preheat oven to 350F and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one rectangle of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch thickness. Using a 2 to 3 inch cookie cutter (use the shape of your choice) cut out your cookies. Place the cookies about 1 inch apart on the prepared baking sheet. Use a smaller cookie cutter (3/4 – 1 inch), cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small ‘window or cut out’ in the top cookie so you can see the jam underneath.)

Remove the other half of the dough from the refrigerator and roll and cut out the rest of your cookies. Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.

While the cookies are cooling heat up the jam in a small saucepan just until it has thickened slightly. Let cool.

Time to assemble your cookies. Be sure to get the whole family involved! Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners’ (powdered or icing) sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners’ sugar. Using a small spoon, fill the cut-out with a little more jam.

Tip: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.

Makes about 20 sandwiched cookies.