To me these cookies are the most delicate and tasteful cookies I always love. Well, for some might not be the case. This is a little time consuming but it is worth a try. I was glad that did it and my extended families love them. The cookie is very buttery and a little sweet and tart due to the fruit filling.
3 cups all purpose flour
1½ cups (3 sticks) butter, softened
1 cup granulated sugar or raw sugar (I use raw sugar but the color of the dough will be slightly darker than the dough with granulated sugar)
¾ teaspoon pure vanilla extract
2 small eggs
1 cup finely grounded white almond (without skins)
¾ cup apricot jam/preserve
Icing sugar for topping (optional)
Linzer Scalloped Round/Round Cookie cutter set
In a medium mixing bowl with flour, ground almond and stir to combine. Set aside.
Place the butter and granulated/raw sugar in a large bowl and beat in a electric maker until light and fluffy. Add eggs and vanilla extract and beat well. Add flour mixture slowly into the butter mixture and mix until incorporated. Remove from the electric mixer and divide the dough into 2 portions. Gently press each one of the dough flat like about an inch thick; and wrap with a saran wrap (plastic wrap). Chill the two portions in refrigerate from at least 2 hours before use or until it is firm to roll.
Preheat oven to 350°F. Line a cookie sheet with the parchment paper. Repeat the same to the other cookie sheet if you need more.
Place the one portion of dough on a smooth and floured surface and roll out in 1/8 in thick (keep in mind to keep the remaining dough chilled). Then cut half of the rolled dough and use a scalloped round/plain round cookie cutter with your favorite insert (this is for the top cookie) and cut an equal number of rounds using cookie cutter without the insert (this is for the bottom cookie). Place the cutout cookie dough onto the prepared cookie sheet. Gather all the dough scraps together and chill for about 20-30 minutes and rerolled with the same procedure until all dough is used up.
Transfer the cut tops and bottoms cookies to the preheated oven and bake for 10-12 minutes or until very light golden brown. Remove and let the cookies cool on cookie sheet for 2-3 minutes; remove to wire rack and cool completely. With invert cookies (top cookies) dust with confectioners’ sugar (optional). Spread any fruit jam/preserve of your choice on the bottom cookies. Finally, place the dusted top cookie over the jam/preserve and gently sandwich cookies together. Continue doing until all cookie pieces are done.