1 ½ cups strawberry jam (or any jam of your choice)
Icing sugar to serve
Method
Combine flour, cornflour, and salt. Set aside.
Cream together sugar and butter for 2 to 3 minutes by hand or mixer.
Add lemon zest, vanilla, and egg yolks. Continue to mix.
Add in the flour mixture and blitzed macadamias. Mix to combine.
Using your hands, shape the dough into a ball and cut in half.
Press into discs, wrap in cling wrap, and refrigerate for 1 to 2 hours.
Preheat oven to 170°C and prepare baking sheets with baking paper.
Roll out dough between two sheets of baking paper, then proceed to cut out cookies. You will need two stackable-sized cutters. For every pair of cookies, cut one solid cookie and one with a hole in the middle.
Place cookies on prepared baking sheets and chill for another 20 minutes.
Bake for 9 to 10 minutes until barely golden.
Let cool and lightly dust the cookie tops (the ones with the hole) with icing sugar.
Spread a light layer of jam on the solid cookie, with more in the centre, and top with the other cookie.
Enjoy!
Macadamia Linzer Cookies
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