Floral Linzer Cookies Recipe

Sift together flour, baking powder, salt, and set aside. In bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light, about 2-3 minutes. Add vanilla and the egg, mix until combined. Add the dry ingredients in 3 steps and beat just until combined. Separate the dough into 2 parts, then separate one part of the dough into 4 pieces and color each into green, yellow, pink, and burgundy. Roll each of the colored dough into 3/8" thickness and cut out your desired shapes of flowers and leafs. Separate the other half of uncolored dough into two parts, and roll each in between 2 parchment papers or silicone baking mats to 1/4" - 3/8" thick. Pro-Tip: for clean cutting and shaping of the florals and cookies, freeze the rolled dough sheets for 10-15 minutes before cutting. Cut the uncolored dough sheets with 2" or 3" square cookie cutters; set half aside and cut square openings with 1 inch cookie cuter (or with knife) the other half of cut out squares. Arrange the flowers and leafs over the cutout square "windows". Bake on 320F on middle rack for 10-15 minutes until edges are set. Pro-Tip: bake the cookies immediately after cutting - while the dough is still cold to prevent spreading. Allow the cookies to fully cool off after baking before removing them from the parchment or baking mats. Spread marmalade on solid cookie squares and cover with the floral "window" part. Enjoy!