Linzer Cookies

• Add the butter and powdered to a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the paddle attachment just until the ingredients are combined.
• Add in the egg yolk and almond extract and beat until just combined.
• Add in the flour, almond flour, and salt. Beat just until a cohesive dough forms.
• Form the dough into a square and tightly wrap it in plastic wrap. Transfer the dough into the fridge to chill for 30 minutes.
• Once the dough has chilled, remove it from the fridge and place it on a clean, floured work surface.
• Roll the dough out until it is ¼" thick. Use a 2" linzer cookie cutter to cut out the cookies.
• Gather the scraps of dough and re-roll to ¼" thick, and cut out more cookies. Repeat 1 more time.
• To half of the cookies, cut out a little flower design in the middle.
• Carefully transfer all of the cookies to a cookie sheet that is lined with parchment paper. Place the sheet in the freezer to chill for 10 minutes, while you preheat the oven to 350°F / 175°C
• Once the cookies have chilled and the oven is preheated, bake them for 10-12 minutes, or until the cookies no longer look wet.
• Let the cookies fully come to room temperature before assembling them.
• For reference: the cookies that have no design stamped out are your bottom cookies, and the cookies with the design are your top cookies.
• Arrange all of the top cookies on a tray and give them a dusting of powdered sugar.
• Flip all of the bottom cookies upside down. Dollop 1 ½ tsp. of Stonewall Kitchen Apricot Jam into the middle of each cookie, then top it off with the top cookie.
• Serve and enjoy!