How to make LINZER COOKIES:

• Mix the soft, room temperature butter with the sugar until creamy, about 10 minutes.
• Add the egg and continue mixing until smooth. Turn off the mixer.
• Mix the flour with the almond flour, salt, and vanilla sugar.
• Spoon the dry ingredients over the buttercream and fold in with a spoon.
• The mixture will be slightly soft and sticky but will harden in the refrigerator.
• If you find the mixture too soft, add 1-2 tablespoons more flour.
• Wrap the dough in cling film and refrigerate for 2-3 hours.
• Divide the dough into 2 pieces. Roll one piece out into a 0.3cm (0.12 inch) thin sheet.
• The other piece of dough is chilled again.
• Cut out stars, fir trees, or any other shape you like, and put them on a baking tray lined with baking paper.
• Preheat the oven to 180 degrees Celsius (356 F).
• Bake the cookies for 13-15 minutes until lightly browned around the edges.
• Remove and place on a cooling rack.
• While the first batch are baking, take the other piece of dough out of the fridge and cut into cookies.
• Once baked and cooled, cover with jam to taste. I use apricot jam for stars and cranberry jam for fir trees.
• Put the cookies in a tin and leave in a cool place overnight. This will help them soften.
• The next day dust with sugar and serve with delight.
• Enjoy!