My Favorite Christmas Cookies: Part I

Montana Huckleberry Linzer Cookies

I decided to add a Montana twist to this traditional holiday cookie by using huckleberry jam instead of the usual raspberry. Super decadent(oh-my-gosh-delicious) and requiring a little effort(that just shows how much you care) these are a wonderful gift cookie for out-of-state friends and family.

2/3 Cup Slivered Almonds
1/2 Cup Light Brown Sugar, Packed
2 1/2 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Cinnamon
! Cup Unsalted Butter, Softened
1 Large Egg
1 Teaspoon Vanilla
1 16 ounce Jar of Huckleberry Jam(There will be leftovers!)

Finely grind the almonds with 1/4 cup of the brown sugar in a blender or food processor.

In separate bowl, mix the flour, baking powder, salt and cinnamon and set this aside.

Beat the butter and remaining 1/4 cup brown sugar in a large bowl at a medium-high speed until pale and fluffy. Add the nut mixture until combined and beat in the egg and vanilla. Mix in flour just until combined. Form dough into two five inch disks, wrap in plastic wrap and refrigerate for at least three hours.(You can even do like I did and prep the dough one night and bake the cookies the next!)

Preheat the oven to 350 degrees. Roll dough out to about 1/8 inch thick and cut as many cookies as you can. Cut the “windows” out of half of the cookies with a smaller cookie cutter. Roll out the scraps and cut a second time, but you’ll want to work the dough as little as possible. Bake one inch apart on ungreased cookie sheets for about ten to fifteen minutes, rotating the cookie sheet so that the cookies don’t get too browned on one side.

When they’ve cooled, spread about a teaspoon on jam on each of the solid cookies and place the window cookies on top, making a sandwich. Makes between a dozen and two dozen cookies, depending on the size of your cookie cutters. I got exactly eighteen whole cookies.



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