Apricot Linzer Cookies

Prep Time: 15 minutes, plus time for chilling

Cook Time: 10 minutes

Servings: 2 dozen

Ingredients

1 1/3 cups all-purpose flour

3/4 cups almond flour

1/4 tsp ground cinnamon

1/4 tsp salt

3/4 cups unsalted butter, softened

1/2 cup granulated sugar

1 large egg yolk

1 tsp vanilla extract

1 ½ Rutherford and Meyer apricot paste

Powdered sugar to garnish

Instructions

In a large bowl, whisk together the flour, almond flour, cinnamon, and salt; set aside.

In the bowl of a stand mixer, beat butter and sugar on medium speed until light and fluffy, about 3 min. Add egg yolk and vanilla and mix until just combined.

Turn speed down to low, gradually add the flour mixture until just combined. Divide the dough in half, and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate until firm, about 1 hour.

Preheat the oven to 180°C. Line two baking sheets with parchment paper.

On a lightly floured surface, roll one disc at a time to ¼-inch thickness. Using a small round cutter, cut out the cookies, rerolling scraps as needed. You should have about 24 cookies. Place the cookies about 2 inches apart on the baking sheets.

Using a ½ round or star cutter, punch out the center of half of the cookies.

Bake for 8 to 10 minutes or until the edges are light golden brown. Let cool on pan, 5 minutes then transfer to a wire rack, let cool completely.

Microwave the paste for 15 seconds to soften. Turn the cookies flat side up and place about 1 teaspoon of paste in the center. Dust the cookies with holes with powdered sugar. Place the sugared cookies on top of jam, pressing gently to create a cookie sandwich.