This is an original Austrian Linzer Cookies recipe fully translated into English. Super soft and buttery cookies which melt in your mouth. Intense in flavor.
Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the cookie dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days.
On a lightly floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another cookie on top (the bottoms of both cookies look to each other). You will have 32 sandwich cookies. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. For freezing options read blog post above.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.