Directions

1. In a large mixing bowl, mix the dairy-free butter with a hand mixer for 20-30 seconds
2. Add the powdered sugar, egg, and vanilla extract to the bowl and mix for 2-3 minutes to fully incorporate the ingredients
3. Add the dry ingredients (flour, almond flour, cinnamon, salt, and baking powder) and mix until combined
4. Using a spatula, scrape the dough onto a clean surface and divide into two equal parts
5. Wrap each dough piece with saran wrap
6. Place the two dough pieces in the refrigerator for 2 hours
7. Preheat the oven to 350 degrees (Fahrenheit).
8. To make the bottom cookie pieces, use the Linzer cookie cutter without any shapes inserted
9. On a floured surface, roll out the first dough piece using a rolling pin to 1/4" thickness
10. Use the cookie cutters to cut out the round cookie bottoms and place onto a baking sheet
11. Bake for 10 minutes
12. To make the top cookie pieces, use the Linzer cookie cutter with your favorite shape insert
13. On a floured surface, roll out the second dough piece using a rolling pin to 1/4" thickness
14. Use the cookie cutters to cut out the round cookie bottoms and place onto a baking sheet
15. Bake for 9 minutes
16. After removing the cookies from the oven, place them on a wire rack to cool
17. After 15-20 minutes of cooling, take a bottom cookie, add jam to the cookie, and squish the top cookie on top of the jam
18. Repeat with all the cookie pieces
19. When serving, sprinkle powdered sugar on top of the cookies using a sift (it will look like snow falling on the cookies!)