Raspberry Linzer Tart Cookies

These delicious and easy cookie sandwiches are buttery, flaky shortbread filled with sweet jam and dusted with powdered sugaar I use raspberry jam in this recipe, but you can use any flavor you desire.

Ingredients (Makes about 2 dozen cookies)

• 390 g London Blend Cookie Flour

• 9 g baking powder

• 3 g salt

• 226 g butter

• 200 g sugar

• 50 g eggs

• 2 g vanilla

Directions:

Heat: Pre- heat the oven to 350 F and line a baking sheet with parchment paper.

Mix: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the vanilla and salt and mix until combined. Turn mixer to low and add in the flour, mixing until combined. Remove the dough, flatten it into a disk and wrap in cling wrap. Refrigerate for at least 1 hour.

Roll & Shape: Dust a clean counter with Blends by Orly London Blend and using a rolling pin, roll the dough out to 1/4- inch thick. Cut out the dough using a cookie cutter. In half of the rounds, cut out a circle (or heart) in the centers. You can use a small cookie cutter.

Bake: Place the dough on the prepared baking sheet and place baking sheet in the freezer and bake for 18-20 minutes, or until the edges are lightly golden. Transfer the cookie to a wire rack to cool.

Finish: Once cooled, spread about 1 teaspoon of rasperry jam on the bottoms of the solid cookies. Gently press the cut out cookies on top of the preserves. Dust all the cookies with powdered sugar.