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Preheat oven to 375°F. Generously grease a baking sheet with baking spray and set aside. On a floured surface, roll out the dough to about 1/4 inch thickness and using a cookie cutter, cut rounds. Using a smaller cookie cutter, make holes in the middle of half of your rounds.

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Easy Thumbprint Cookies. Pro tip: The more jam options, the better. Courtesy of Peas & Peonies. Erren's Kitchen. Courtesy of Diva Eats World. Yunhee Kim. Linzer cookies are perfect for bake sales.

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Wrap the ball of dough in cling film and place it in the fridge for 30 minutes. After 30 minutes, preheat the oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. Remove the dough from the fridge. Sprinkle flour onto a smooth surface and roll out the dough with a rolling pin.

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In a large bowl, cream together the softened butter and granulated sugar. Add in the egg, almond, and vanilla extracts and mix on medium speed until light and fluffy. In a separate bowl, combine the all-purpose flour and almond flour. Gradually add the dry mixture to the butter mixture, mixing until well combined.

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Preheat the oven to 350ºF (180ºC). Working one half at a time, remove the dough from the refrigerator and turn out onto a lightly floured surface. Lightly sprinkle the dough with flour roll it out ⅛-inch thick. Cut dough. Using a 2½-inch cookie cutter, cut out cookies.

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Instructions. For cookies, melt 2 sticks (1 cup) butter in a saucepan over medium heat and cook, swirling pan, until brown specks appear, 5-8 minutes. Transfer brown butter to a bowl and cool until nearly solidified. Pulse 1 cup hazelnuts in a food processor until coarsely ground.

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Preheat the oven to 350°F. Bake for 10 - 12 minutes until the edges are just beginning to brown. Let them cool on the baking sheet for 5 - 10 minutes before moving them to a wire rack to cool completely. Place the cookies with the center cutouts on a separate baking sheet and sift powdered sugar over the top.

small heart shaped pastries on a plate with pine branches in the backgroud

How to make Raspberry Linzer Cookies. Prep the dough: In a small bowl, whisk together dry ingredients. In a separate large bowl, beat the butter and sugar together until it is light and fluffy, then add egg and vanilla and mix well. Add the flour mixture to the butter mixture and mix until just incorporated.

Linzer Cookies

Instructions. In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside. In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy. Add the egg and vanilla to the butter mixture and beat until well mixed.

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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Use a rolling pin to roll out the cookie dough between two pieces of parchment paper to about 1/4 inch thickness.

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Add 2 tablespoons ( 30 milliliters) of lemon juice, 1 teaspoon ( 5 milliliters) of vanilla extract, ½ teaspoon ( 3 grams) of salt, and ½ teaspoon ( 1 gram) of ground cinnamon and mix until incorporated. Mix in flour. Reduce the speed of your mixer to low and slowly mix in 2½ cups ( 312.5 grams) of all-purpose flour and 1 cup ( 237 grams) of.

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Prevent your screen from going dark as you follow along. To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined. Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture.

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Preheat the oven to 350°F (180°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the fridge, then remove the top layer of the parchment paper and cut into 2-inch circles (or a similar consistent shape).

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Shape the dough into a disk about 1-inch thick, wrap tightly with beeswrap or plastic wrap, and refrigerate for 30-60 minutes or until chilled. Prep the oven and baking sheet. Heat the oven to 350°F and line a large baking sheet with parchment. Roll out the dough.

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Instructions. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the vanilla and salt and mix until combined. Turn mixer to low and add in the flour, mixing until just combined. Remove the dough, flatten it into a disk and wrap in cling wrap.

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In a separate bowl, combine flour, almond flour, and salt. Add dry ingredients to wet ingredients and mix until just combined. Pat dough into two equal sized discs and wrap with plastic wrap. Refrigerate for at least 1 hour. After an hour, let one dough ball sit on the counter for 5-10 minutes to soften a little.