Ingredients
Dry Ingredients:
- 1 cup (125 g) all-purpose flour
- ⅓ cup (36 g) almond flour
- ½ tablespoon (4 g) cornstarch
- ¼ teaspoon (0.5 g) ground cinnamon (optional)
- ½ teaspoon (3 g) fine sea salt
Wet Ingredients:
- ½ cup (113.5 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 egg yolk (18 g), room temperature
- 1 tablespoon (13 g) vanilla extract or paste; OR ¼ teaspoon almond extract
Decoration and Filling:
- Powdered sugar for dusting (optional)
- ¼ cup filling such as chocolate ganache, matcha ganache, strawberry ganache, cherry jam, lemon curd, etc.
Instructions
- Combine dry ingredients: In a medium bowl, stir together the all-purpose flour, cornstarch, almond flour, fine sea salt, and optional ground cinnamon until evenly mixed.
- Cream butter and sugar: Using an electric mixer in a large bowl, cream the softened unsalted butter and powdered sugar together until the mixture becomes light and fluffy.
- Add vanilla and egg yolk: Mix in the vanilla extract (or almond extract) and egg yolk until the batter is smooth and fully combined.
- Incorporate dry ingredients: Add all dry ingredients to the wet mixture and fold using a silicone spatula until no dry spots remain and a cohesive dough forms.
- Prepare dough for rolling: Create a parchment stack by placing a large sheet of parchment paper on a work surface, placing the dough on top, and covering with another parchment sheet. Roll the dough into a large rectangle about ¼-inch thick using a rolling pin.
- Freeze dough: Transfer the parchment stack to a baking tray and freeze for 15 minutes to firm up the dough, making it easier to cut out shapes.
- Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Remove bottom parchment: Peel off the top parchment paper from the dough, press lightly back on, flip the entire stack, and then completely remove the bottom parchment paper. This loosens the dough for cutting.
- Cut out cookies: Using Linzer cookie cutters, cut out the desired shapes. For each sandwich cookie, cut one cookie with a center hole to be the top, and one whole cookie for the bottom. If no Linzer cutters are available, use a piping tip to punch out the centers.
- Transfer cookies to sheets: Place cut-out cookies 2-3 inches apart on the prepared baking sheets. Lightly flour your cutter to prevent sticking, and use an offset spatula to transfer cookies. If dough softens, chill it briefly to maintain shape.
- Re-roll scraps: Gather any dough scraps, knead lightly, roll out again, and cut more cookies.
- Optional chilling: For best shape retention, freeze cut-out cookies for 10 minutes before baking.
- Bake cookies: Bake in the preheated oven for 11-13 minutes, until edges are set and very lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate and assemble: Optionally dust the cookies with hole cut-outs with powdered sugar. Spread or pipe the filling of choice on the bottom cookies and sandwich with the top cookies. Serve and enjoy!
Notes
- Chilling the dough before cutting and chilling cut-out cookies before baking helps them hold their shape better and prevents spreading.
- If the dough becomes too soft while handling, refrigerate or freeze briefly to firm it up.
- Linzer cookie cutters are ideal but not necessary—alternatively use any cookie cutter with a small piping tip or straw to cut out centers.
- Cookie fillings can vary based on preference: jams, curds, or ganaches all work beautifully.
- Lightly flour cutters and use an offset spatula for easy cookie transfer to avoid breaking delicate dough shapes.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
