Linzer Cookies

Adapted from Joy of Cooking
Yield: 20 sandwiches

1 1/4 cup butter, softened
2/3 cup sugar
2 1/3 cup flour
1/2 cup finely ground almonds
1 tsp cinnamon
2/3 cup seedless fruit jam (not jelly) (I used red currant)
  1. Cream butter and sugar together until very fluffy.
  2. In another bowl, whisk together flour, ground almonds, and cinnamon.
  3. Stir the flour mixture into the butter mixture until combined.
  4. Divide the dough into thirds. Bring each third together by kneading.
  5. Place each third between 2 large sheets of parchment paper.
  6. Roll each third into a circle 1/8-inch thick.
  7. Keeping the paper in place, layer the rolled dough on a baking sheet and refrigerate for at least 1 hour.
  8. In the meantime, boil the jelly for 2 minutes. Let cool to room temperature.
  9. Preheat oven to 350F.
  10. Working with one portion of dough at a time, peel away the top sheet of paper.
  11. Use a 2 1/2-inch cutter to cut rounds.
  12. For half the cookies, then use a 1-inch cutter to cut out a hole in the middle.
  13. Place cookies on a parchment lined baking sheet.
  14. Bake for 10 to 12 minutes, or until pale golden.
  15. Transfer the cookies to a rack to cool.
  16. Repeat with remaining dough. Dough can be rerolled as many times as necessary. Place in freezer for a few minutes if it becomes to soft to work with.
  17. Sift icing sugar over the cookies with a hole in the middle.
  18. On the bottom of the solid cookies, spoon 1/4 tsp of the cooled jelly onto each cookie, then top with a cutout cookie.