The buttery, tender, nut-free linzer cookies are filled with raspberry jam and generously dusted with powdered sugar. Perfect with a cup of tea and a good book!
Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest. Continue to beat and add the egg yolks, one at time, beating after each addition.
Mix in the vanilla. Add the salt and flour and beat on low just until the dough comes together. Don't over-mix. Scrape the dough out of the bowl and form into a large, flat disc.
Divide the dough in half (keep the other half chilled) and roll out the dough to a 1/4 inch thickness. Use a 2 inch cookie cutter in your desired shape and cut out as many cookies as you can.