Linzer Tart Cookies

Directions

• Step 1 To make the dough:
• Step 2 Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk, vanilla and almond extract beat until combined.
• Step 3 Meanwhile, whisk together the flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don’t over-beat.
• Step 4 Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• Step 5 To assemble:
• Step 6 On a lightly floured surface, roll one disc of dough out about 1/4″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.
• Step 7 Preheat the oven to 350°F.
• Step 8 While the first half of cookies is chilling, cut rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
• Step 9 To bake:
• Step 10 Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
• Step 11 To fill the cookies:
• Step 12 Place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.