Linzer Cookies

After cutting the smaller star in the center of the cookie, you will need to use your cake spatula as it is the perfect tool for lifting the very sensitive piece of dough.
Do not remove the piece of dough from the center until you have lifted it from your work surface.
Use a toothpick to pinch and lift the dough from the center of the cookie.


I really wanted to make these for a while, and looked lately for a linzer cookie cutter -but couldn't really find one.
Sad.
But wait ! You know those cute little fondant cutters which come in many shapes ?
That's what I used. I bought a set of those made by Wilton (at Michael's) star shaped with 3 pieces. They worked perfectly !
And because I wasn't happy with any recipe for linzer cookies, I decided to make my own.
It's to die for. And remember that if you like them soft, eat them a while after putting them together - the next day works best.
But on the other hand, if you like them crisp - eat them right after putting them together with the filling.

Ingredients:
1 stick butter (8 TBSP or 113 gr)
1/2 teaspoon baking powder
250 gr flour (2 cups)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 scant teaspoon citrus zest
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
1/2 cup sugar
60 gr walnuts, toasted, ground
raspberry jam or any other jam you like

Directions:
Mix all the above ingredients to form a soft dough - but start with the butter and sugar and after you have fully incorporated the sugar into the butter, work your way with the other ingredients.
Chill the dough between 10 to 30 minutes, then divide in 2 or 3 pieces and work with one piece at a time, keeping the rest of the dough in the fridge, covered.
Cut pieces using your linzer cookie cutter or your biscuits or cookies cutter.
Work by cutting pairs of 2 at a time, and make a small cut in the middle of the second one with a star shaped cutter.
Preheat the oven to 350 F and bake the cookies on a parchment paper lined baking sheet for exactly 12 minutes.
Remove them and let them cool on a plate or cooling rack.
If you like, you can dust the cookie that will be the tops with powder sugar.
When cool put 1/2 teaspoon jam on the base and top with the cut pair cookie.
If eaten right away they will be crisp.
If eaten the next day, they will be soft.
I prefer them the next day.