Linzer Stars

Yield:

Instructions

Special equipment: 2 star-shaped (or similar) cookie cutters, one larger than the other (ours were 3 1/2 inches and 2 inches across)

In the bowl of a standing mixer, beat together the butter and sugar on high speed until pale and fluffy, 3 to 4 minutes, scraping down the sides occasionally. Add the egg and vanilla and beat for one more minute. In a separate bowl, whisk together the flour, almond flour, cinnamon and salt.

Reduce speed to low and add the dry ingredients to the butter mixture. Mix until evenly combined.

Divide the dough into 2 balls and flatten each into a disk. Wrap in plastic wrap and chill until firm, at least 1 hour and up to 24 hours.

Preheat your oven to 350° and set your racks to the upper and lower thirds of the oven.

When the dough is firm, roll out the first disk on a well-floured surface to a 1/8-inch thickness. Cut out as many stars as possible using the larger cookie cutter and transfer them to 2 parchment-lined baking sheets, leaving roughly an inch of space between each. Now use the smaller cutters to cut out the centers of half of the stars (these will be the top “window” layers). Take the scraps and re-roll, cutting out as many stars as possible from this batch. Transfer these stars to the baking sheets and, once more, cut out the centers of half of them (discard the scraps this time). Bake the cookies, turning the sheets halfway through, until edges are lightly golden, 11 to 13 minutes. Let the cookies sit for 5 minutes, then transfer them to racks to cool completely. Repeat this process with the second batch of dough.

Spread about 1 1/2 teaspoons of jam on the flat side of each solid cookie and sandwich with a windowed cookie. Repeat with remaining cookies. Dust with powdered sugar and serve.