RECIPE OF THE WEEK: Raspberry-Almond Linzer Cookies

Canadian citizens celebrate Canada Day every July 1, while their neighbors to the south commemorate Independence Day a few days later on July 4. It is customary for people to enjoy these days of national pride with barbecues, parties, parades, and other celebrations. Naturally, food is at the centerpiece of these events.

Although appetizers and main courses (typically foods cooked on the grill) get a lot of fanfare, fireworks and desserts are allowed to shine when the sun begins to set. With their striking red centers, Raspberry-Almond Linzer Cookies can complement the color scheme of Canada Day or July 4 parties. U.S. consumers can also alternate filling the cookies with blueberry jam to achieve that red, white, and blue appeal. Enjoy this recipe, courtesy of Real Simple Easy, Delicious Home Cooking (Time Home Entertainment) from the Real Simple Kitchens. This recipe makes 36 cookies.

INGREDIENTS:

2/3 cup almonds

1/2 cup packed light brown sugar

2 1/2 cups all-purpose flour, spooned and leveled (more for work surface)

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 cup unsalted butter (room temp)

1 large egg

1 teaspoon pure vanilla extract

1 Tablespoon confectioners' sugar

1 12-ounce jar of raspberry jam

DIRECTIONS: Heat oven to 350 F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. Finely grind the almonds with 1/4 cup of brown sugar in a food processor. Whisk together the flour, baking powder, salt, and cinnamon; set aside.

Using an electric mixer, beat the butter and the remaining 1/4 cup of brown sugar at medium-high speed until fluffy, for 2 to 3 minutes. Beat in the egg and vanilla. Reduce the speed to low and gradually add the almond mixture, then the flour mixture, mixing until it is just combined (do not over-mix). Shape the dough into two disks, tightly wrap, and refrigerate until firm, at least 3 hours.

Heat the oven to 350 F. Line 2 baking sheets with parchment. On a lightly floured surface, roll each disk of dough to a 1/8-inch thickness. Using a 2-to 2 1/2-inch round cookie cutter, cut out rounds and place 1 inch apart on the prepared baking sheet. Using a 3/4-to 1-inch round cookie cutter, cut the centers out of half the cookies. Reroll and cut the scraps as necessary.

Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Sprinkle the confectioners' sugar on the cookies with the holes. Spread one teaspoon of the jam on each remaining cookie; top with the sugared cookies. Store in an airtight container at room temperature for up to 5 days.