Cranberry Linzer Cookies

Ingredients

• 10 ounces flour 
• 7 ounces almond flour 
• 1 teaspoon double-acting baking powder 
• 1 cup powdered sugar for dusting plus more
• 1  eggs 
• 1 teaspoon ground cinnamon 
• 1 cup jam 
• 0.5 teaspoon salt 
• 3.5 ounces sugar 
• 16 tablespoons butter unsalted at room temperature (2 sticks)
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• plastic wrap
• hand mixer
• cookie cutter

Directions

1. Adjust oven rack to middle and lower middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper. In a medium bowl, combine almond flour, flour, baking powder, salt, and cinnamon; set aside. In a large bowl, beat together butter, sugar, and 1 cup confectioners sugar with an electric mixer until light and fluffy, about 3 minutes.
2. Add vanilla and egg and beat to combine.
3. Add dry ingredients and beat until just combined. Divide dough into two equal portions, wrap in plastic wrap, and let chill in fridge for at least 30 minutes.
4. On a clean, lightly floured work surface, roll out one ball of dough to a rectangle roughly 8-inches by 12-inches and 1/8-inch thick. Using a heart-shaped cookie cutter (see note above) cut out an even number of cookies. Use smaller cutter to cut holes in centers of half of cookies.
5. Place cookies on prepared baking sheet, leaving 1/2-inch space between each cookie. Gather cookie scrapes and re-roll until 1/8th-inch thick. Stamp more cookies. Continue until all of the dough is used up and the baking sheets are full.
6. Bake cookies until golden, about 15 minutes, rotating back to front and top to bottom once during baking.
7. Let cookies sit at room temperature until cool enough to handle, about 5 minutes.
8. Transfer to a wire cooling rack to cool completely.
9. Spread bottom halves with jam. Top with a cut-out cookie. Dust finished sandwiches with confectioners sugar.
10. Serve. Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days.