Raspberry Linzer Snowflake Cookies

• Vegetarian

• Condiments

  • 1/2 cup Raspberry jam, seedless

• Baking & Spices

  • 1 1/8 cup All-purpose flour, unbleached
  • 1/4 cup Cornstarch
  • 1/4 tsp Kosher salt
  • 2/3 cup Powdered sugar
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 4 oz Almonds

• Dairy

  • 3/4 cup Butter, unsalted

Found on thespeckledpalate.com

Description

Ingredients

• 4 oz. slivered and blanched almonds (about 1 cup)
• ¼ cup cornstarch
• ¾ cup unsalted butter, softened (1¼ sticks)
• ⅔ cup powdered sugar, plus more for sprinkling
• 1 teaspoon pure vanilla extract
• ¼ teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1 cup + 2 tablespoons unbleached all-purpose flour, plus more for rolling
• ½ cup seedless raspberry jam

Directions

• In a food processor, pulse the almonds and cornstarch until the almonds are finely ground.
• Using a stand mixer with a large bowl attached, beat the butter and powdered sugar until smooth. Increase the speed to high and beat until light and fluffy. Scrape down the sides.
• Turn the speed down to medium and add the vanilla, salt and vegetable oil. Scrape down the sides.
• Turn the mixer on low, and slowly alternate adding the almond mixture and flour. Mix until combined, then scrape down the sides with a plastic spatula.
• Divide the dough into two pieces. Flatten them in a strip of plastic wrap, and wrap tightly.
• Refrigerate dough until firm. (I refrigerated mine overnight, and it was entirely too hard, so I let it sit out for an hour or two until it was pliable for rolling.)
• Preheat the oven to 325°F. Line two baking sheets with parchment paper, and set aside.
• Sprinkle flour on a flat, dry surface.
• Remove one round of dough from its plastic wrap, and roll out until about ¼ thick.
• Using a floured cookie cutter, cut out your cookies. For half the cookies, youll leave the cookie whole while the other half, you will cut out the centers of the cookies with another prepared cookie cutter. (I used snowflake shapes, but you can use whatever cookie cutter you have on hand as long as the cutter that is used for the centers is smaller than the size of the cookie cutter used to create the main cookie shapes.)
• transfer to a prepared baking sheet, setting the cookies about 1 apart from one another.
• Repeat this process with the second round of dough until all cookies have been formed and transferred to the baking sheets.
• Bake for 17-20 minutes, or until the edges have turned golden brown.
• Transfer the cookies to a wire rack for cooling.
• Sprinkle additional powdered sugar on top of the cooled cookies with cut-out centers.
• In a small bowl, heat the jam until slightly warm, and stir until smooth. Spread the top of the whole cookies with a tablespoon of jam, then place the cookies with the cut-out centers on top of them.
• Enjoy with a glass of milk!