Cranberry Cornmeal Linzer Cookies

Enjoy the perfect balance of sweetness and tartness with these Cranberry Cornmeal Linzer Cookies. Made with a buttery cornmeal dough and filled with homemade cranberry jam, these cookies are a delightful treat for any occasion. They are easy to make and will impress your family and friends. Bake a batch today and indulge in the mouthwatering flavors of these festive cookies!

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/2 cup cranberry jam
• Powdered sugar, for dusting

Directions

1. In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
2. In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, and salt.
3. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Divide the dough in half and shape each portion into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
6. On a lightly floured surface, roll out one portion of the dough to about 1/8-inch thickness.
7. Using a cookie cutter, cut out an equal number of solid and window cookies. Place the solid cookies on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes.
9. Transfer the window cookies to a wire rack to cool completely.
10. Repeat the rolling and cutting process with the remaining dough.
11. Once all the cookies have cooled, spread a small dollop of cranberry jam on each solid cookie.
12. Dust the window cookies with powdered sugar, then gently press a window cookie on top of each jam-filled cookie to create a sandwich.
13. Serve and enjoy!

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