Almond Linzer Cookies

Adapted from Martha Stewart
8 - 10 large cookies

Ingredients:

2 cups flour

1/2 teaspoon baking powder

3/4 cup raw almond - finely ground 

2 tablespoons confectioners' sugar, plus more for dusting

1/8 teaspoon salt

1/8 teaspoon cinnamon

1/2 cup sugar

1 teaspoon vanilla extract

1 egg

1/2 cup strawberry jam

Sit flour and baking powder in a bowl - set aside.

In an electric mixer, beat butter and sugar until fluffy.

Add confectioners' sugar,salt, ground almond, and cinnamon - mix further.

Add vanilla and egg.
Reduce speed to low, add flour mixture - mix until combined.
Divide dough in half, shape into disks, wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Roll out each dough on a lightly floured surface to 1/8 inch thick.
Refrigerate 20 minutes.
Cut out rounds. Cut out centers.
Arrange on a parchment-lined baking sheet, refrigerate for 15 minutes.
Bake for about 8 minutes.
Transfer to a wire rack to cool.
Heat jam in a small saucepan until reduced and thickened.
Sprinkle cutout cookies with confectioners' sugar.
Spread jam onto uncut cookies.
Top with cutout ones.
Can be stored in an airtight container for 2 days.
Enjoy!