Almond Linzer Cookies with Guava Filling

I am completely excited to let you guys know that I am part of a group of bakers from "Have the Cake" havethecake.blogspot.com/ and this is my first posting on the site.  The blog puts a new recipe every month and everyone that is that's part of the blog can do it and they have the whole month to complete it.  This month challenge is Black and White, Linzer Cookies or Lace Cookies, I decided to do the Linzer Cookies because I just think they taste amazing, whether you use almonds, hazelnuts, or pecans either way they taste wonderful.  I have to tell you making the dough was easy but the rolling and cutting was a  bit stressful.  At first, the dough would brake if the pin did not have enough flour, it would also stick to the pin and I really did not want to over due it with the flour.  I decided to use a technique I saw on http://thedecoratedcookie.com/ where you roll out the dough on wax paper and it worked perfect.  I got the recipe from the Martha Stewart Website but I modified the recipe a little instead of pecans I used almonds and instead of Cherry Filling I used Guava.  The best thing is that you can fill them up with your favorite flavor of jam.

Almond Linzer Cookies (Martha Stewart)
Recipe:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup almonds
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup of your favorite flavor jam (I used Guava)


Directions:
1.  Sift flour and baking powder into a bowl; set aside. Pulse almonds, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.

2.  Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.

3.  Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; re roll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.

4.  Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.

5.  Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days