Ingredients
Equipment
Method
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, continue to mix well.
- Slowly add flours, salt and cinnamon. Mix until well combined and dough forms, scraping the bowl as needed.
- Divide the dough in half, wrap in plastic wrap and refrigerate about 1 hour or until firm.
- Preheat oven to 350°.
- On a floured surface, use a rolling pin to roll out dough until about ¼" thick. Use a Linzer cookie press to cut out cookies. Half should be solid cookies, half should have a center cut out. Gather scrap dough and repeat until all dough is used.
- Transfer cookie cutouts to a parchment lined baking sheet. Bake for 10-12 minutes or until edges are golden.
- Once cookies are cool, spread whole cookies with jam then top with cut out cookies , pressing together gently,
- Dust with confectioner's sugar, if desired. Store cookies in a sealed container at room temperature for a few days, or in the freezer for longer storage.
Notes
If at any time the dough becomes sticky or hard to work with, place it back in the refrigerator until firm.