Soft and Sweet Linzer Cookies

Soft and Sweet linzer cookies sandwiches with a raspberry jam center, dust of powdered sugar, and tender cut-out almond cookies.

Two almond-flavored cut-out sugar cookies sandwiched together with a jam filling and dusted with powdered sugar on top.

These cookies are little and mighty with flavor! Let’s jump right in because these cookies are a must-make right about now.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until light and fluffy.
Add in the eggs and vanilla and mix until thoroughly combined.
Slow the mixer to low, then add in the flour until combined, but don’t overmix.
Dump out the dough onto a sheet of parchment paper, then place another sheet on top. Use a rolling pin to flatten out the dough to be about 1/8 inch thick.
Place the flattened/covered dough on a cookie sheet, then refrigerate for 20 minutes until firm.
Preheat the oven to 350 degrees and place a sheet of parchment paper on a cookie sheet.
Use the linzer cookie cutouts (one should be plain, and one should have the heart cut-out, OR you can use the bottom of a small glass for half the cookies, and use a heart cutout in the center of the other half), to make half the cookies plain and half the cookies with the heart cut-out. Place the cut out cookies onto the prepared cookie sheet.
Place the cookie sheet into the freezer for 3-5 minutes, then bake for 8-10 minutes. The edges should not be brown, so keep an eye on them. Let the cookies cool on a wire rack.
Add a dusting of powdered sugar on the heart cut-out cookies (on top on the outside), then spread on the jam on the inside of the plain cookies. Sandwich them together with the powdered sugar hearts on top.
Store in an airtight container in the fridge for up to a week for best taste and texture.