Cardamom-Blackberry Linzer Cookies Recipe

Prep Time: 50 Minutes + Chilling
Bake Time: 10 Minutes per Batch + Cooling
Makes: About 2 Dozen

Ingredients:
- 2 Cups of All-Purpose Flour
- 1 Cup of Salted Roasted Almonds
- 2 to 3 Tsp. of Ground Cardamom
- 1/4 Tsp. of Salt
- 1 Cup of Unsalted Butter; Softened
- 1/2 Cup Plus 1 Tsp of Sugar; divided
- 1 Egg
- 1 Jar (10 oz.) of Seedless Blackberry Spreadable Fruit
- 1 Tbsp of Lemon Juice
- 3 Tbsp of Confectioners' Sugar

Instructions:

1. In a food processor, combine 1/2 cup of flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined.

2. In a large bowl, cream butter and 1/2 cup of sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.

3. Preheat oven to 350F. On a lightly floured surface, roll each portion to 1/8 inch thickness. Cut with a floured 2 inch round cookie cutter. Using a floured 1 inch round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 inch apart on greased baking sheets.

4. Bake 10 to 15 minutes or until light brown. Remove from pans to wire racks to cool completely.

5. In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.

Bon Appetit!