cinderellasapron 
Today we are making these beautiful Raspberry Linzer Tarts! A super soft almond cookie layered with tart raspberry jam, and dusted with sweet powdered sugar. They are not only festive but incredibly tasty and addicting!
Raspberry Linzer Tarts
Ingredients
- 1 cup butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup almond flour
- 1 1/2 cups raspberry jam
- 1/4 cup confectioners sugar, for dusting
Instructions
- In the bowl of a stand mixer, cream together the butter and sugar. Add in the egg and vanilla, and mix until thoroughly combined.
- In a large bowl, combine the flour, baking powder, cinnamon, and salt.
- Add the almond flour the the wet ingredients. Stir to combine.
- Stir in the dry ingredients.
- Wrap and chill the dough for at least 2 hours.
- Preheat oven to 350 degrees. Roll the dough out to 1/4 inch thick on a lightly floured surface. Use a round cookie cutter ( I used a wreath) to cut out the cookies, rerolling the scraps. In half of the cookies, cut a small round hole out of the center (I use the large side of a piping tip).
- Place on a parchment lined baking sheet, and bake for 8-10 minutes, or until lightly golden brown on the edges.
- Allow to cool on the pan for 5 minutes, then move to a wire rack to cool completely.
- Dust the top cookies with powdered sugar. Spread jam on the bottom flat side of the cookies without the hole, and place sugared cookies on top to make a sandwich.
