Yield: about 3 dozen 2” sandwich cookies
8 oz. unsalted butter, room temperature
3/4 cup granulated sugar
1 tsp. almond extract
3/4 tsp. salt
1 egg, room temperature
1 cup almond meal (I use Trader Joe’s. If you can’t find this in your store, grind roasted almonds in a food processor until finely ground.)
3 cups flour
1/2 cup powdered sugar
1 cup jam, or filling of choice
I personally like linzer cookies 1-2 days after assembly, when the jam has had a chance to meld with the cookie, resulting in a softer cookie. If you prefer your cookies crisp, assemble the day you plan to serve them.
The powdered sugar topping smudges easily, and after a few days, eventually soaks into the cookie in spots, resulting in a splotchy, not-so-attractive look. So you may want to assemble the day you're serving if you're using powdered sugar.
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