Linzer Cookies

Makes: 2 dozen cookies

Preparation Time: 30 Minute(s)

Cook Time: 9 Minute(s)

Chill Time: 30 Minute(s)

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Ingredients

2-1/4 cups all-purpose flour

1/2 cup finely ground walnuts or almonds

1 tsp. baking powder

1/4 tsp. salt

1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks

1 cup granulated sugar

1 large egg

1-1/2 tsp. vanilla extract

Confectioners sugar

1/2 cup seedless raspberry jam, divided

Instructions

Preheat oven to 350°.
Combine flour, ground walnuts, baking powder and salt in medium bowl; set aside.
Beat I Can't Believe It's Not Butter!® All Purpose Sticks with granulated sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally. Beat in flour mixture just until blended. Gently form into 2 round discs, wrap each in plastic wrap and chill at least 30 minutes.
Roll out each disc 3/8-inch-thick on well-floured surface with well-floured rolling pin. (If dough is too soft, add up to 1/4 cup additional flour.) Cut out cookies with 2-1/2-inch fluted or round cookie cutter. Transfer to ungreased cookie sheets and cut hole in center of 1/2 of the cookies with 1-inch round cookie cutter.
Bake 9 minutes or until cookies are set and slightly golden around edges. Cool 2 minutes on wire rack; remove from sheets and cool completely.
Heavily sprinkle cut-out cookie tops with confectioners sugar. Spread about 1 teaspoon jam on each cookie bottom; top each with cookie tops. Let set to firm up.

Tip: Cookies can be made ahead and stored in a cookie tin or wrapped in aluminum foil.