Shortbread Linzer Cookies
1 cup sugar
3/4 lb. butter at room temp.
1 tsp. almond or vanilla extract
3 1/2 cups all purpose flour
1/4 teaspoon salt
Raspberry or strawberry jam for the filling
Bake at 350 degrees
In a stand up mixer using the paddle attachment, mix the sugar and butter until combined. Add the vanilla or almond extract.
Sift together the flour and salt. Add to the butter mixture, mixing on slow speed until dough starts to come together.
At this point I like to place my dough between two sheets of plastic wrap with a bit of flour on the bottom and a dusting on the top of the dough to keep it from sticking while rolling to 1/4' or less depending on your preferred thickness. Chill the rolled out dough for 30 minutes before cutting with cookie cutters.
Cut into shapes leaving half into bottom pieces without a cut-out and half with a cutout. Place onto ungreased baking sheet, then chill again for a few minutes before popping them into a preheated 350 degrees oven.
Remove from fridge and bake until edges lightly browned, about 12 - 15 minutes or until a soft golden color.
Dust the top with confectioners' sugar before placing the top on the jam half.
If you want the cookies to be crisp, assemble them the day you plan to eat them. Cookies will soften as the days go on.