Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Butter (unsalted, room temperature)
  • 3/4 cup Dark brown sugar
  • 1 Egg (large)
  • 2 tbsp Cornstarch
  • 1 1/2 cup All-purpose flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • ¼ tsp Almond extract
  • ¼ tsp Nutmeg (fresh ground)
  • ½ tsp Cinnamon powder ((optional))
  • 1 cup Jam (for filling )
  • 2 tbsp Powdered sugar (for dusting)

Instruction

  • Dry ingredients - In a bowl combine flour, salt, cornflour, and nutmeg, cinnamon together. Set aside
  • In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar, until light and fluffy.Tip - make sure the sugar is completely dissolved in the butter before you add the rest of the ingredients or you will have very grainy cookies.
  • Add the egg followed by the vanilla, almond extract, and flour mixture – combine well but don't over mix
  • Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll Tip - the dough is soft and needs to refrigerated, so avoid adding more flour.
  • Preheat the oven at 170 C / 340 F
  • Roll the chilled cookie dough to about 1/8 inch in thickness on a lightly floured surface.Tip - it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
  • Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutterFor the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
  • Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
  • Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
  • Sandwich the cookies - Place ½ tsp of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherTip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.