Twelve Days of Christmas Cookies: Raspberry Almond Linzer Cookies

Cookie Dough:
3 cups sugar
1 cup butter
1 cup sour cream
2 tsp vanilla
3 eggs
About 7 – 7 ½ cups flour
1 tsp baking soda
1 tsp salt

Filling:
1 cup butter
1 lb (4 cups) powdered sugar
2 Tbs. cream or milk
1 tsp. vanilla extract
½ – 1 tsp almond extract

Raspberry jam (seedless)

For cookies: Beat sugar, butter, sour cream, and vanilla. Beat in eggs. Add soda, salt, and enough flour to make a moderately stiff dough. Chill for 20 minutes to 1 hour for easier handling. Roll dough fairly thin, about 1/8 inch thickness. Cut cookies with a linzer cookie cutter or use small round cookie cutter and smaller designed cookie cutter to make tops and bottoms.  Bake at 375°F for 5-6 minutes; do not brown. Cool on rack.

Beat filling ingredients until smooth.

Frost bottom cookie with small amount of filling. Top with about ½ tsp raspberry jam in the middle of the cookie (heat jam in a small bowl in the microwave to make it easier to spread). Place top cookie (with cut-out design) on jam.

NOTE: This is the same cookie dough that I use for sugar cookies. I just roll the dough out a little thinner for the linzer cookies.

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