Gingersnap Apple Linzer Cookies

Gingersnap Apple Spread

1/2 cup butter (unsalted)

1/2 cup powdered sugar (plus some extra for dusting the tops of cookies)

1 egg

1 1/2 cup all purpose flour

1/2 cup shredded coconut (unsweetened)

1/2 tsp baking powder

1/2 tsp vanilla extract

1/2 cup Gingersnap Apple Spread

Place the shredded coconut into a spice or coffee grinder and blend until it reaches a powder form.

In a medium bowl, whisk together all purpose flour, coconut powder and baking powder.

n a large bowl, using a hand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract and beat until combined.

Add dry ingredients and mix just until incorporated.

Divide the dough in half, shape into disks and wrap tightly in plastic wrap, refrigerate for at least 30 minutes until chilled.

Preheat oven to 320° and line large baking sheet with parchment paper.

Roll out the dough on a floured surface until it is uniformly about 1/5-inch thick. Then use using a thin glass or round cookie cutter cut out the dough. Use a smaller star cookie cutter to cut windows in the other half the cookies. Repeat this step with the other piece of dough.

Transfer the cookies to a parchment-covered sheet and bake 9-12 minutes until lightly golden. Let them cool.

Dust the „star cookies” with a powdered sugar. Spread about 1/2 tsp of Gingersnap Apple jam in the center of each solid round cookie then top with second (star) cookie. Enjoy!