LINZER COOKIES WITH BLACKBERRY JAM
Makes about 36 sandwiches
Store airtight at room temperature up to 2 days or freeze up to 2 weeks
1 1/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup powdered sugar plus more for decorating
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
3 large egg yolks
1 1/4 cups finely ground almonds or hazelnuts
Blend the first 5 dry ingredients in a bowl.
Beat butter, 1 cup powdered sugar, and citrus peel in a large bowl of electric mixer until creamy. Beat in egg yolks. Gradually beat in dry ingredients with the ground nuts.
Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 hour.
Preheat oven to 325 degree F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to a thickness of 1/8 inch. Using 2-inch round cookie cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
Bake cookies until golden, reversing sheets after 10 minutes about 20 minutes total. Cool completely on cookie sheets. Repeat cooking process until all dough is used.
Sift powdered sugar over cookie rings. Spread 1/2 teaspoon jam on each cookie round. Carefully press rings onto jam on rounds.