Raspberry Linzer Cookies

These delicious raspberry linzer cookies are buttery and filled with sweet raspberry jam.

Ingredients - Serves 24

In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add the egg yolks and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour and ground almonds.
Gradually add the flour mixture to the butter mixture, mixing until the dough comes together.
Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness.
Using a round cookie cutter, cut out cookies and place them on the prepared baking sheet.
Repeat with the remaining dough, rerolling scraps as needed.
Using a smaller cookie cutter, cut out the centers of half of the cookies.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Spread a teaspoon of raspberry jam on the solid cookies, then top with the cut-out cookies.
Dust the cookies with powdered sugar before serving.