Low Sodium Linzer Cookies with Raspberry Jam

Total time2 hr 5 min

Prep time40 min

Cook time25 min

Low Sodium Linzer Cookies with Raspberry Jam

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Ingredients

24 servings

For the dough

1 cup (2 sticks) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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⅔ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp almond extract
1 ½ cups all-purpose flour
1 cup almond flour
½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp baking powder

For the filling

¾ cup seedless raspberry jam

For finishing

½ cup powdered sugar, for dusting

Instructions

1
In a large bowl, beat the softened butter and granulated sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract and beat until fully incorporated, scraping down the sides of the bowl once.
2
In a separate bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, fine salt, and baking powder. Add the flour mixture to the butter mixture and mix on low speed just until the dough comes together and no dry streaks remain — do not overmix.

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