Lemon Linzer Raspberry Cookies

Start by adding the butter to your mixing bowl and mix just until light and fluffy.

Add sugar and mix until combined

Add almond extract and lemon zest and mix until combined.

Slowly add sifted flour and sprinkle of salt.

Mix until incorporated and you have a nice dough texture.

Divide dough in half and wrap in plastic wrap. Chill for 30 minutes in the fridge.

Remove one disc and roll out on floured surface. Roll to a little less than 1/4 inch thickness.

Use your Linzer cookie cutter to cut the shapes for the bottom of the cookie.

Place on parchment paper lined or silicone lined baking sheets. Bake at 350 degrees for about 12 minutes.

Remove once they start to appear firm in the oven. Just before they start to gently brown.

Set aside and cool on cooling rack.

Take the second disc of dough and roll it out.

Cut equal numbers of the top of the Linzer cookie with the small center cut out shape.

Place on lined baking sheet and cook for 8-10 minutes until they start to gently brown.

Place on cooling rack. Once cooled sprinkle lightly with powdered sugar.

Place the raspberry jam into a plastic pastry bag or zip lock bag with corner cut off. Pipe a quarter size amount of jam onto the bottom cookie.

Carefully place top cookie on top.

Enjoy!