Snowflake Linzer Cookies

   Ok, I wanted to make these cookies but, they always seemed daunting to make.  I read various recipes and always came back to comparing them to my Mom's butter cut-out cookies... I know traditional Austrian Linzer cookies are made using almond flour.  I didn't have almonds in the house but, I know how excellent Rodelle Almond Extract is that I decided to bake my version using their extract added to my Mom's cookie recipe.  I also don't have any fancy Linzer cookie cutters but, I have a snowflake set that I was able to use and I like the way they turned out.  These cutters made a larger sized cookie then the traditional Linzer. Using my homemade raspberry jam, I am really happy with how these turned out.  Enjoy! Diane 

Snowflake Linzer Cookies

1 Cup butter
1 Cup sugar
1 egg
1 egg yolk 
3 Cups flour
1/2 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon almond extract
1/2 Cup raspberry jam 

  Cream butter and sugar until light. Blend in Lemon rind, almond extract, 1 whole egg and egg yolk only from a second egg.  Sift flour and salt, and gradually work into butter mixture. As dough stiffens, work flour in with hands. Wrap dough in wax paper and chill for several hours. 
   Make sure to  keep track of how many whole bottoms you have and how may cut out tops so that you have an even amount. Roll dough out 1/4" thick. Bake 375 for 8 mins but, keep an eye on them - thinner cookies will cook faster and could burn easily.  Let the cookies cool, sprinkle cut out tops with powdered sugar, add a bit of raspberry jam to the center of the lower bottoms, then  sandwich the two together. 

Filling:
raspberry jam
​Topping:
powdered sugar