Chocolate Peppermint Linzer Cookies

Instructions

1. Cream butter and sugar, then stir in yolk and any flavor extracts.
2. Add all-purpose flour, ground almonds, salt and dry aromatic additions; chill dough 1 hour.
3. Heat oven to 350°F (177°C). Roll dough 4 mm thick; cut 48 rounds and remove a small center from 24 tops.
4. Bake rounds 10–12 minutes until light gold, then cool fully.
5. Dust windowed tops with all 40 g powdered sugar; spread measured jam on 24 whole rounds and cap with windowed tops.
6. Assemble just before serving for the most delicate cookie texture.