Linzer Tart

Preparation

1. Step 1

   In a large mixing bowl, beat the butter and Monk Fruit In The Raw together until light and fluffy (about 2 minutes).

2. Step 2

   Add the egg and vanilla extract, mixing until fully incorporated.

3. Step 3

   In a separate bowl, whisk together the flour, baking powder, and salt.

4. Step 4

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

5. Step 5

   Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

6. Step 6

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Step 7

   Roll out the dough on a lightly floured surface to about 1/4-inch (6 mm) thickness.

8. Step 8

   Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.

9. Step 9

   Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Avoid overbaking for a softer texture.

10. Step 10

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11. Step 11

    Spread a thin layer of sour cherry jam on the flat side of the whole cookies.

12. Step 12

    Place a "window" cookie on top, gently pressing to sandwich them together.

13. Step 13

    Dust the top with powdered monk fruit sweetener for a decorative finish.

14. Step 14

    Enjoy immediately, or store in an airtight container at room temperature for up to 1 week.