White Chocolate–Lemon Linzer Cookies
 
Makes 24
Ingredients
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup blanched almond flour
  • ½ teaspoon fine sea salt
  • White Chocolate–Lemon Curd (recipe follows)
  • Garnish: confectioner’s sugar
Instructions
  1. In a large bowl, beat butter with a mixer at low speed until smooth, 1 to 2 minutes. Add granulated sugar, beating until thick and creamy, 2 to 3 minutes, stopping to scrape down sides of bowl. Beat in vanilla extract until just combined. Beat in flours and salt until combined.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap dough tightly with plastic wrap. Refrigerate for at least 1 hour.
  3. Preheat to 325°. Line 2 rimmed baking sheets with parchment paper.
  4. Let dough sit at room temperature until soft enough to roll out, approximately 10 minutes. On a lightly floured surface and using a rolling pin, roll out dough to a scant ¼-inch thickness. Using a 3-inch butterfly-shaped cutter dipped in flour, cut 24 cookies from dough, re-rolling scraps as necessary. Using a small teardrop-shaped cutter or a ½-inch round piping tip end, make symmetrically placed decorative cutouts in wings of 12 cookies. Using an offset spatula, place whole cookies at least ½-inch apart on one prepared baking sheet and decorative cookies on the other prepared baking sheet. Freeze cookies until firm, approximately 15 minutes.
  5. Bake, one pan at a time, until edges of cookies are light golden brown, 10 to 12 minutes, rotating baking sheets halfway through baking time. Let cool on baking sheets for 3 minutes. Transfer cookies to wire racks and let cool completely. Store at room temperature in an airtight container with layers separated by parchment paper and serve within 2 days.
  6. Just before serving, transfer White Chocolate–Lemon Curd to a piping bag, and cut a ¼-inch opening in tip. Pipe an even layer of curd onto flat side of whole cookies, leaving a ⅛-inch border. Garnish decorative cookies with a dusting of confectioners’ sugar, if desired, before placing on top of curd layer of whole cookies.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-lemon-linzer-cookies/