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Giant Linzer Cookie
  • 2 1/2 c. Unbleached All-purpose Flour
  • 1/2 c. Almond Flour
  • 1 c. Sugar
  • 1 c. Salted Butter, Cut Into Chunks
  • 1 Egg
  • 3/4 tsp. Almond Extract
  • 1/2 tsp. Vanilla Extract
  • 1 jar (13 Oz. Size) Raspberry Preserves
Directions
Preheat oven to 350ºF. Grease an 11-inch heart-shaped pan. Line with parchment paper; grease the parchment. Whisk flours together. Set aside. Beat sugar and butter together until light and fluffy. Beat in egg and extracts, scraping down the sides and bottom of the bowl as needed. In three additions, add flour in low speed. Mix just until combined. Divide dough evenly into halves. Press half of the dough into the prepared pan. Use the back of a spoon, an offset spatula, or your fingers to press evenly. Bake for 20 minutes until edges are golden and the middle is baked through. Remove from oven and let sit for 10 minutes in the pan. Use the edge of the parchment to gently slide the cookie onto a wire rack to cool completely. Repeat with the remaining dough. As soon as the cookie comes out of the oven, press a large heart-shaped cookie cutter in the center and remove. Let cool in the pan 10 minutes, then use the parchment to gently slide the cookie onto the cooling rack. Once both cookies are cooled, remove the parchment. Place the bottom cookie on a serving platter or large cutting board. Spread on raspberry preserves evenly. Place the cookie with the cut out heart on top. Dust the cookie liberally with powdered sugar. Cut into pieces and serve.
Provided by:
Bridget Edwards

Where You Can Buy Ingredients:

Farmers
Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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