Name: Cranberry Lemon Linzer Cookies
Prep time: 25 min
Cook time: 10 min
Ingredients: 1 cup unsalted butter (room temperature); 3/4 cup granulated sugar; 1 large egg (room temperature); 1 teaspoon pure vanilla extract; 2 1/2 cups all-purpose flour; 3/4 cups almond or hazelnut flour; 1/2 teaspoon baking powder; 1/2 teaspoon fine salt; 2 teaspoons lemon zest (divided); 1/4 teaspoon ground nutmeg; 1 can Farmers Market Organic Cranberry Sauce; Powdered sugar (to finish)

Cranberry Lemon Linzer Cookies

Prep Time 25 minutes

Cook Time 10 minutes

Ingredients

1 cup unsalted butter room temperature
3/4 cup granulated sugar
1 large egg room temperature
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
3/4 cups almond or hazelnut flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons lemon zest divided
1/4 teaspoon ground nutmeg
1 can Farmers Market Organic Cranberry Sauce
Powdered sugar to finish

Instructions

In the bowl of a stand mixer fitted with the paddle attachment cream the butter & sugar until fluffy.
Add the egg & vanilla extract. Beat until combined.
Sift in the flours, baking powder, salt, 1 teaspoon lemon zest & nutmeg. Mix until dough comes together, about 60 seconds.
Shape dough into a disc, wrap in plastic & refrigerate until chilled, about 2 hours.
When ready to roll out, preheat the oven to 350(f) degrees. Line two baking sheets with parchment paper.
On a lightly floured surface roll out dough to a 1/4 inch thick rectangle. Using your desired cookie cutter, cut out 24 cookies & transfer to prepared baking sheets.
Bake for 8 to 10 minutes, until the edges are golden.
In a separate small mixing bowl stir together cranberry sauce & remaining lemon zest.
Once the cookies are cool enough to handle, evenly spread the sauce on half of the cookies. Top with remaining cookies to create a sandwich & dust with powdered sugar.