Bertas linzer cookies Recipe

How to make it

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• Cream the butter and sugar together with an electric mixer set at medium speed, until the mixture is light and fluffy.
• Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a stiff dough.
• Shape the dough into two balls.
• Wrap each ball in wax paper or plastic wrap and refrigerate for about an hour.
• Preheat the oven to 325 degrees.
• On a lightly floured surface, roll one ball of dough into a sheet 1/8 inch thick.
• With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can.
• Knead the leftover scraps of dough into a ball.
• Roll it out again and cut out more circles.
• You should now have about 18 circles.
• Arrange them on an ungreased 14-by-17-inch baking sheet, leaving about an inch of space between them.
• Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on a baking sheet, cut out the center of each circle with a 1/2-inch cookie cutter.
• Bake both batches in the center of the oven for 10 to 15 minutes, or until light brown.
• With a metal spatula, gently ease the cookies off the baking sheets onto a cake rack.
• Let them cool for about 20 minutes.
• Spread the tops of the solid circles with a thin coating of jam; place a cut-out cookie on top of each, pressing the two together so that they make a sandwich.
• Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioner's sugar before serving.