Pretty daisy shaped sandwich cookies filled with lemon curd or fruit preserves.
fruit cookies, linzer cookies
Author: Beth Jackson Klosterboer
1cupblanched almond slivers*
2cupsall purpose flour260 grams
1cup2 sticks butter, softened
1teaspoonpure vanilla extract
2large egg yolks
powdered sugarto dust over cookies
1/2- 3/4 cup raspberry jam or lemon curd
You can use 4 ounces of almond meal in place of the slivered almonds. Toasting the almond meal will bring out the flavorbut processing it in the food processor is unnecessary.If you use the almond meal, simply cream all of the sugar with the butter.
Heat oven to 350 degrees Fahrenheit.
Spread almonds out on a baking sheet, and toast for about 5 minutes, until golden brown.
Remove and pour nuts into the bowl of a food processor and let cool for at least 10 minutes.
Add 1/4 cup of the sugar and pulse until the nuts become finely ground.
Whisk flour, salt, and lemon zest together.
Cream butter and 1/2 cup sugar together just until it becomes pale yellow.
Stir in vanilla then egg yolks and mix until combined.
Mix in the ground almonds.
Add dry ingredients and mix just until combined.
Remove dough from bowl, divide in half, then flatten into two discs.
Refrigerate for 10-15 minutes.
Dust a silicone mat or cutting board with flour.
Roll 1 disc of cookie dough out to 1/8 inch thickness.
Cut 12 daisies using a 4 inch daisy shaped cookie cutter.
Remove excess dough and freeze daisies for 5 minutes until firm.
Move cookies to a parchment lined baking sheet and bake for 12-16 minutes until lightly golden brown.
Roll the remaining dough and cut 9 or 10 daisies.
Use 1 1/4 inch tear drop cookie cutter to cut out holes in each petal, leaving a small border around the edge of the cookie.
Remove excess dough.
Re-roll dough until you get 3 more daisies with holes in the petals.
Freeze the 12 cut-out daisies for 10 minutes then move to parchment paper lined baking sheet.
Bake for about 12-14 minutes until lightly golden brown.
Allow the cookies to cool completely, then dust with powdered sugar.
Spread raspberry jam or lemon curd on the whole daisy cookies.
Place one cut-out cookie on top of the jam and gently sandwich the cookies together.