Cranberry Linzer Cookies

Indulge in the festive spirit with these delightful Cranberry Linzer Cookies, a perfect blend of buttery almond cookie and tart cranberry jam. Their charming cut-out design and a dusting of powdered sugar make them an eye-catching addition to any holiday gathering or a thoughtful gift for loved ones. With customizable flavors that allow you to swap the cranberry jam for your favorite fruit preserve, these cookies are not only delicious but also fun to decorate. Easy to prepare ahead of time, they bring joy and sweetness to your holiday celebrations.

Prep Time30 mins

Cook Time12 mins

Total Time42 mins

Course: Dessert Cuisine: American Keyword: For varied flavors, substitute cranberry jam with raspberry or apricot jam. Ensure butter is softened for better mixing. Chill the dough thoroughly for easier handling. Servings: Approximately 24 cookies Calories: 144kcal Author: Tisha

Ingredients

2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely ground almonds (or almond flour)
¾ cup cranberry jam (or preferred jam)
Powdered sugar for dusting

Instructions

Whisk flour, cinnamon, salt, and baking powder in one bowl. In another bowl, cream butter and sugar until fluffy; add egg and vanilla.
Gradually combine dry ingredients with the creamed mixture, then stir in ground almonds until a dough forms.
Chill dough for at least 2 hours. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out chilled dough and cut shapes with cookie cutters. Bake for 10-12 minutes until lightly golden.
Once cooled, spread jam on solid cookies and top with cut-out cookies; dust with powdered sugar before serving.

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