Bonne Maman Halloween Cookies
Preheat oven to 350°. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. Cool slightly.
In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
In a medium bowl, wisk together the flour, baking powder, salt and cinnamon.
Using an electric mixer at medium-high speed, cream together the butter and the remaining ¼ cup of brown sugar until fluffy (2-3 minutes). Beat in the egg and vanilla extract. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined. Do not over mix.
Divide the dough in half, shape into two disks, wrap in plastic wrap and refrigerate until firm, approx. 3 hours.
Heat oven to 350°. On a lightly-floured surface, roll out one of the dough disks to a 1/8-inch thickness. Using 2-21/2″ round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing then 1″ apart. Bake for about 10-12 minutes. Cool thoroughly on a rack.
Roll out the second dough disks to a 1/8-inch thickness. Using 2-21/2″ round cookie cutter with the center Halloween design cut out, cut the dough into rounds and place on parchment-lined baking sheets, spacing then 1″ apart. (Make sure to make the same number of tops as bottoms.) Bake for about 10-12 minutes. Cool thoroughly on a rack. When cool, sprinkle cookie tops with confectioners’ sugar.
Spread a teaspoon of preserves on the bottom half of the cookie keeping away from the edge. Lightly cover with the cookie top (with the hole and sugar).
Store in an airtight container at room temperature for up to 5 days. Place wax paper between the layers.
Makes approx. 36 cookies
NOTE: If you don’t have time to make this linzer cookie dough, buy and cook a basic sugar cookie dough and use the Halloween cookie cutters plus the Bonne Maman preserves to create these Halloween treats.