BEST LINZER COOKIES

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HOW TO MAKE JAM VIDEO: https://youtu.be/mPpfN3UYrbg

LINZER COOKIE INGREDIENTS:
Yields: About 24 cookies
1 cup butter, softened
1⁄2 cup sugar
1 tsp almond extract
1 large egg
2 1/2 cups all-purpose flour, sifted
½ cup almond flour, sifted
pinch of salt
1/2 cup raspberry jam, (the classic cookies have jam with no seeds but I like them, so I do with seeds)
powdered sugar for dusting

DIRECTIONS:
Cream the sugar and butter together in the bowl of a stand mixer (or with a bowl and hand mixer). Then add the almond extract and egg and mix fora other 15 seconds. Scrape down the sides of the bowl, all the way to the bottom, to make sure everything is well mixed together.
Sift all of your dry ingredients together into a separate bowl. Add half of the dry ingredients to your wet ingredients and mix on medium speed until combined. Then add the other half of the dry ingredients in with everything, and mix until the dough plus away from the sides of the bowl, and forms one large mound of dough. If this does not happen for you, add 1/4 cup of flour extra and that should do the trick.
Wrap your dough in plastic wrap, and chill in the refrigerator for 1 hour.
Then roll your dough out 1/4 of an inch thick, and use your cookie cutter to cut out your shapes. Place the dough scraps together and re-roll out the dough for more cookies. Half of your cookies, should have small hearts cut out of the center. Place them on a cookie sheet, and freeze for 15 minutes to insure that the cookies hold their shape.
Bake at 350F for about 10 minutes, or just until they are slightly darker around the edges.
Let them cool for a few minutes, then add them to a wire wrack to cool completely. Once they are cool, add about a 1/2 tsp of jam to the center of each cookie, then take the cookie that has a heart shape cut out, and place that on top, lightly pushing the jam to spread towards the edges of the cookie.
Dust the cookies with powdered sugar, and they're ready to eat!