Linzer Cookies

Ingredients

• 2-1/4 cups all-purpose flour
• 1/2 cup finely ground walnuts or almonds
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
• 1 cup granulated sugar
• 1 large egg
• 1-1/2 tsp. vanilla extract
• Confectioners sugar
• 1/2 cup seedless raspberry jam, divided

Directions

1. Preheat oven to 350°.
2. Combine flour, ground walnuts, baking powder and salt in medium bowl; set aside.
3. Beat I Can't Believe It's Not Butter!® All Purpose Sticks with granulated sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally. Beat in flour mixture just until blended. Gently form into 2 round discs, wrap each in plastic wrap and chill at least 30 minutes.
4. Roll out each disc 3/8-inch-thick on well-floured surface with well-floured rolling pin. (If dough is too soft, add up to 1/4 cup additional flour.) Cut out cookies with 2-1/2-inch fluted or round cookie cutter. Transfer to ungreased cookie sheets and cut hole in center of 1/2 of the cookies with 1-inch round cookie cutter.
5. Bake 9 minutes or until cookies are set and slightly golden around edges. Cool 2 minutes on wire rack; remove from sheets and cool completely.
6. Heavily sprinkle cut-out cookie tops with confectioners sugar. Spread about 1 teaspoon jam on each cookie bottom; top each with cookie tops. Let set to firm up.

• Tip: Cookies can be made ahead and stored in a cookie tin or wrapped in aluminum foil.