Red, White, and Blue Linzer Cookies

For the Linzer Cookies

In a medium bowl, combine 2 2/3 cups all-purpose flour, 2/3 cups blanched almond meal, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup unsalted butter, 1 cup granulated sugar, and 1 teaspoon almond extract. Beat on medium speed until light and fluffy, about 3 to 5 minutes, using a rubber spatula to scrape down the sides of the bowl occasionally. Lower the mixer speed to its slowest setting and add 1 large egg, mixing until just incorporated into the dough. Scrape down the sides of the bowl.
With the mixer on its slowest setting, gradually add the flour mixture (from the 1st step), continuing to mix until just incorporated. At this point, you should have a solid mass of dough. Tip the dough out onto a work surface and use your hands to shape it into a rough 6 by 6-inch block. Sandwich the block in between two pieces of parchment paper and use a rolling pin to roll it out between the sheets to a slab approximately 1/4-inch thick. Transfer the slab to a sheet pan, and move to the freezer to chill for 15 minutes.
During this time, position a rack in the lower half and upper half of the oven and preheat to 350 (F).
After 15 minutes, remove the sheet pan from the freezer and unpeel the top sheet of parchment paper from the slab of dough. At this point, the slab of dough should feel fairly hard and brittle in your hands. Use the parchment paper sheet to line a sheet pan, and set aside. Peel the bottom piece of parchment paper off the slab of dough and line a second sheet pan with it. Transfer the slab dough to a hard surface and use the large and medium cookie cutters to stamp out star shapes. Use the small star cookie cutter to cut out a small star shape within half the larger star cookies, saving the smaller cutouts for smaller cookies. Reroll any scraps and repeat the process to stamp out more star cookies. Transfer the cookie shapes to the lined sheet pans, leaving at least 1 1/2 inches between each cookie.
Transfer to the preheated oven, placing one tray on the upper rack and the second tray on the lower rack. Bake, rotating the pans between the racks at the halfway mark, for 12 minutes or until the cookies are lightly golden around the edges. Transfer the pans to a wire rack and allow the cookies to cool to room temperature on the pans before assembling.

Assembly

Set aside the cookies with the smaller star stamps on their own parchment paper lined sheet pan. Use a fine mesh sieve to dust the top of the cookies with 1/4 cup confectioners' sugar, and set aside.
Take the remaining half of the star cookies and flip them over so that the rough part of each cookie is the right side up. Use an offset spatula to spread 1 to 2 teaspoons of Stonewall Kitchen Seedless Raspberry Jam and Stonewall Kitchen Wild Maine Blueberry Jam over the cookies, making sure to leave some space along the cookies' border — if you spread the jam right up to the edges, there's a chance the jam will overflow when you sandwich the cookies.
Take the dusted cookies and carefully nestle each one on top of the jam-covered cookies, pressing gently to create sandwich cookies. Serve immediately and enjoy!

Get the Recipe: Red, White, and Blue Linzer Cookies

Ingredients

Equipment

Instructions

For the Linzer Cookies

Assembly