Linz Lace Wreath Cookies

Ingredients:

• 2 and 3/4 cups of premium flour, plus extra for working with the dough
• 0.5 cup almond flour
• 0.5 tsp ground cinnamon
• 1/4 tsp baking powder
• 0.5 tsp coarse salt
• 220 g unsalted butter, softened
• 3/4 cup granulated sugar
• 1 tsp. grated orange zest
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 0.5 cup raspberry jam
• 1 cup powdered sugar
• Green gel food coloring
• 24 small red gummy bows
• Special equipmentlace napkin

Preparation:

1. In a medium bowl, combine the flour, almond flour, cinnamon, baking powder, and salt. Set aside. Using a mixer fitted with the paddle attachment, beat the butter, sugar, and orange zest on medium speed until light and fluffy. Add the egg and vanilla extract and mix until fully incorporated. Add the flour mixture and mix on low speed until fully incorporated.
2. Divide the dough in half, wrap each piece in cling film and refrigerate for at least 2 hours or up to 24 hours.
3. Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone baking mats.
4. Lightly flour a clean work surface and roll out half of the dough to a thickness of about 0.5 cm. Place a clean lace doily (or several doily, if small) on the dough and press gently with a rolling pin to adhere the doily to the dough. Roll the dough and doily together to a thickness of about 0.3 cm. Carefully remove the doily, leaving an imprint on the dough. If the dough sticks to the countertop, gently loosen it with a scraper, preserving the imprint left by the doily.
5. Using a 6-cm (2.5-inch) round fluted cutter, cut out circles from the dough. Using a 2.5-cm (1-inch) fluted cutter, cut out the centers to create wreaths. Using a spatula, transfer the wreaths to the prepared baking sheets, spacing them 5 cm (2 inches) apart. Freeze the dough until firm, about 15 minutes. Bake until golden brown around the edges, 10 to 12 minutes.
6. Gather the scraps, roll them out again and repeat the impression with a napkin, chilling the dough if it becomes too soft.
7. Roll out the other half of the dough, but don't press the napkin (this will be the bottom half of the cookie); cut out wreaths with the same fluted cutters, freeze, and bake, re-rolling the scraps.
8. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
9. Place the raspberry jam in a small piping bag and snip off the corner. Pipe a ring of jam onto each flat cookie, then top with lace cookies. Mix together powdered sugar, 3 tablespoons water, and 1 drop of green gel food coloring. Adjust the color as desired. Using a pastry brush, drizzle icing over the tops of the cookies and immediately attach a red candy bow to each cookie. Let dry for about 30 minutes.