Zimsterne Sandwich Cookies

With party season in full swing, the baking doesn't ever seem to stop. Even for parties that I'm not attending! Of course you know I never mind lending a baking hand now and then so when S was stressed out before her roommate's wedding and needed something baked for that weekend, she knew just who to ask. I wanted a cookie, something light, simple, and elegant. I used this zimsterne recipe, a traditional German cookie, and sandwiched them with some jam to make a pseudo-linzer. These snappy cookies would be delicious alone, as well. I must say the dough itself is really good raw, shh dont tell, but the baked cookie turns out pale and delicate with the subtle taste of cinnamon. Be sure to keep this dough cold while rolling. No matter how much time the dough spent chilling in the freezer the heat of my kitchen made it almost impossible to roll. For that very reason I gave up punching holes through half of them and instead made regular sandwich cookies. Next time, perhaps.

Zimsterne
adapted from KAF Cookie Companion

4 tbsp butter or margarine
1 cup powdered sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tbsp baking powder
1 1/2 tsp cinnamon
1 cup ground almonds or almond flour

Place the margarine and sugar in a bowl. Beat until creamy and smooth.Add the egg,and vanilla,and beat until smooth.Add all of the dry ingredients,and stir until a smooth dough is formed.Wrap the dough in plastic wrap and chill for at least an hour in the refrigerator or overnight.When ready to roll, take the dough out and dust the surface and dough package with powdered sugar. Preheat your oven to 350 degrees. Line baking sheets with parchment paper. Roll the dough out about a quarter- inch thickness.Cut into desired shapes- I used a small round cutter.Place the cut out cookies on the baking sheets and bake for around twelve minutes until the cookies appear to be lightly golden.Remove from the oven and cool on a rack.When the cookies are cool, spread one half with your favorite jam or jelly,and sandwich with the other half. Or just enjoy them plain.
Happy cookie baking!