These Linzer Cookies are slightly crunchy, like a shortbread and filled with delicious blackberry jam!
One of the best parts about being a blogger is meeting other bloggers, whether online or in person. When I was offered the chance to participate in The 2015 Christmas Cookie Recipe Swap, I jumped at it! I was paired with the lovely Reesa from Momma Lew. Reesa's blog is ALL about family fun and great family recipes, so please go check it out! Reesa sent me her favorite cookie recipe for Linzer Sandwich Cookies. I was intrigued! I'd never had a Linzer cookie before. I was also a bit nervous, because I've said before, I am NOT much of a baker. My capabilities (and patience) are pretty limited when it comes to things like cut out cookies. Nonetheless, I was very excited for a challenge, and to try something new! And I'm so glad, because these linzer cookies turned out BEAUTIFULLY, and I got a chance to incorporate my favorite fruit through the jam filling.
When you're making these linzer cookies, you have to be slow and deliberate. Refrigerating the dough is an important step to make sure you can get a nice clean cut with the cookie cutters. Make sure you have a VERY well floured surface, and a well floured rolling pin. When I skimped on either of these, I paid for it! I quickly learned my lesson and got in a nice groove of cutting out pretty little snowflake cookies!
These cookies are similar to a shortbread. They incorporate almonds, and are generally a crunchier, sturdier cookie than your average cut-out sugar cookie. They really have to be, to hold up to the jam filling. I loved each bite of these delicious linzer cookies, and so appreciate the chance to make Reesa's favorite recipe!