Buttery soft shortbread cookies, scented with almond extract, cinnamon and lemon zest. I adore stone fruit with almond, but a berry jam such as raspberry or strawberry would also be beautiful. Dusted with powdered sugar, these jammy cookies are the perfect summer-into-fall cookie.
Almond and Stone Fruit Linzers
Ingredients
1 cup (226 g) unsalted butter, room temperature
1 tsp vanilla bean paste or the seeds from a vanilla bean pod
1/2 cup (60 g) powdered sugar
2 tbsp (25g) granulated sugar
1/2 tsp lemon zest
1 egg yolk, room temperature
1/2 tsp almond extract
1/4 cup (50 g) sourdough discard, room temperature
2 cups (240g) all purpose flour
1/4 cup (30g) almond flour
1/4 tsp cinnamon
1/2 tsp salt
Stone fruit jam: peach, plum, apricot
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugars, vanilla bean and zest, until light and fluffy-2-3 minutes.
- Add the egg yolk, sourdough discard and almond extract and continue to mix until well combined.
- Add the flour, cinnamon and salt. Mix on low speed, until the dough starts coming together. Don’t over mix.
- Divide the dough in half and shape into two discs. Place one between two pieces of parchment paper and roll out to 1/4 inch thickness. Repeat. Place the sheets on a cookie sheet and transfer to the fridge for a minimum of 2 hours, or up to 48 hours. Or place in the freezer for at least 30 minutes.
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- Remove dough from the fridge/freezer and peel off the parchment paper. Using a cookie or biscuit cutter, cut out desired shapes Using a smaller cookie cutter, cut out the middles of half of the cookies. Re roll the scraps and place in the freezer to firm up.
- Place the cut-outs on your cookie sheets, about 1-2 inches apart. Bake for 10-12 minutes, or until the edges are light golden brown. Let cool on the pan for 5 minutes. Transfer to a wire rack, let cool completely. Repeat with the remaining dough.
- Dust the tops of the cookies with powdered sugar. Add a spoonful of jam, to the bottom halves. Place the sugared cookies on top pressing gently to create a cookie sandwich.
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