Step 1: Make the Dough

• Whisk together flour, cornmeal, sugar, and salt. Cut in the cold butter until the mix looks like coarse crumbs. Stir in cold buttermilk until a shaggy dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Prep the Filling

• Just before rolling out the dough, toss berries with sugar, cornstarch, lemon juice, and cinnamon. Don’t let it sit too long—berries will get too juicy.

Step 3: Assemble the Galette

• Roll out the dough into a 12–14 inch circle. Transfer to a parchment-lined baking sheet. Spoon the berry mix into the center, leaving a 2–3 inch border. Fold the edges over, pleating as you go. Brush crust with egg wash and sprinkle with coarse sugar.

Step 4: Bake

• Bake at 425°F (190°C) for 28–32 minutes until the crust is golden and the filling is bubbling. Let cool on the sheet for 10 minutes before slicing.

Prepare the Cookie Dough:

• Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, making sure the paper hangs over the sides for easy removal later.
• In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy. This will take about 3-4 minutes.
• Add the egg yolks, vanilla extract, and almond extract to the butter-sugar mixture, and mix until fully incorporated.
• In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
• Press about ¾ of the dough into the prepared baking dish, spreading it evenly to cover the bottom. You want a nice, even base layer. The dough will be a bit thick, but that’s okay!

Add the Raspberry Filling:

• Once you’ve pressed the dough into the pan, spread a thin layer of raspberry jam (or your jam of choice) over the dough. You can also add fresh lemon juice to the jam to give it a bit of a tart contrast if you like. The jam layer should be about ½ inch thick—just enough to give each bite a fruity burst without overflowing.

Add the Crumbly Topping:

• Now, crumble the remaining dough over the jam layer. You don’t need to cover it completely, as you want the jam to peek through in some places, but make sure the jam is well-covered in most areas.

Bake the Bars:

• Bake the bars in the preheated oven for about 30-35 minutes, or until the top is lightly golden and firm to the touch. The jam should bubble around the edges, and the top should be slightly crisp. Be careful not to overbake the bars, as you want them soft and chewy in the middle.

Cool and Serve:

• Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Once cooled, use a sharp knife to cut the bars into squares or rectangles.
• Finish the Almond Raspberry Linzer Bars with a light dusting of powdered sugar for a beautiful, snowy look.

Enjoy!

• These delicious bars are perfect for a holiday treat, party platter, or simply for indulging in with a cup of tea or coffee. The nutty almond base, the sweet raspberry filling, and the crumble topping make every bite a little piece of heaven.

Cream the Butter and Cream Cheese

• Start by creaming together the butter and cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat on medium speed until the mixture is smooth and fluffy. It’s important that both the butter and cream cheese are softened to room temperature before you begin. Cold butter and cream cheese will make the dough lumpy and harder to mix.

Mix in the Sugar and Wet Ingredients

• Once the butter and cream cheese are well combined, slowly add in the powdered sugar. Continue mixing until the sugar is fully incorporated and the mixture is smooth. Next, add the egg, vanilla extract, and a pinch of kosher salt. Beat until the dough is light and fluffy.

Add the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet mixture. Mix on low speed, scraping down the sides of the bowl as necessary. The dough should be soft but slightly sticky. Don’t worry if it’s a bit on the thicker side—it will firm up nicely after chilling.

Chill the Dough

• Now it’s time to chill the dough. Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough is an important step that helps the cookies keep their shape while baking. It also makes the dough easier to handle when rolling it into balls.

Prepare the Cinnamon-Sugar Coating

• While the dough is chilling, prepare the cinnamon-sugar coating by combining the granulated sugar and ground cinnamon in a small bowl. Stir until well-mixed. This will be used to coat the dough balls before baking, giving your cookies their signature cinnamon flavor.

Shape the Dough

• Once the dough has chilled, scoop out about 1 tablespoon of dough (or about 15 grams per ball) and roll it into a smooth ball. The dough should be easy to handle after chilling. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for some spreading.

Bake the Cookies

• Preheat your oven to 375°F (190°C). Bake the cookies for 8-9 minutes. These cookies won’t brown like traditional cookies, so you’ll know they’re done when they’ve puffed up and the edges are set. Be careful not to overbake them; the key is to pull them out while they’re still soft in the center. They’ll firm up as they cool.

Cool and Coat with Powdered Sugar

• Allow the cookies to cool on the baking sheet for about 5-10 minutes. After they’ve cooled slightly, roll them in powdered sugar for the classic snowball cookie finish. This adds a touch of sweetness and a beautiful snowy effect to the cookies. If you want to make them look even more festive, dust them with extra powdered sugar right before serving.

Enjoy!

• Once the powdered sugar has set, your Cinnamon Snowball Cream Cheese Cookies are ready to enjoy! They’re perfect for cookie swaps, holiday parties, or simply as an afternoon treat with a cup of tea or hot chocolate. These cookies store well for up to a week in an airtight container, so feel free to make them ahead of time for a stress-free holiday season.

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This ensures your cookies bake evenly and are easy to remove once they’re done.
• In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
• In another small bowl, combine granulated sugar and instant espresso powder for the optional rolling step. This will give the cookies an extra burst of espresso flavor on the surface. If you love coffee, you won’t want to skip this!

Step 2: Cream the Butter and Sugars

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This should take about 3-4 minutes using a hand mixer or stand mixer on medium speed. Scrape down the sides of the bowl to ensure everything is well incorporated.
  
• Next, add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

Step 3: Add the Dry Ingredients

• Gradually add the dry ingredients (flour, baking soda, and salt) into the butter-sugar mixture. Mix until just incorporated—don’t overwork the dough. You want the dough to be thick but soft.
  

Step 4: Add the Espresso and Chocolate

• Fold in the espresso powder, dark chocolate chunks, and chopped chocolate-covered espresso beans (if using). The dough will start to smell heavenly as the coffee and chocolate combine!
  

Step 5: Shape the Cookies

• Using a tablespoon, scoop out portions of dough and roll them into balls (about 1 1/2 inches in diameter). If you’re using the optional espresso-sugar coating, roll each dough ball in the mixture of granulated sugar and espresso powder. This adds a lovely crunch to the exterior and an extra layer of coffee flavor.
• Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Press down lightly on each ball to slightly flatten it. If you prefer thicker cookies, you can skip this step and leave the dough balls as-is.
  

Step 6: Bake the Cookies

• Bake the cookies in the preheated oven for 9-11 minutes. Keep an eye on them, as they should just begin to turn golden around the edges. The centers will still look slightly soft, but don’t worry—they’ll firm up as they cool.
• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

• Pre Heat Oven 350 °F
• Melt the butter in a large skillet over medium-high heat. Allow it to cook for about 5 minutes, swirling the pan occasionally, until it becomes fragrant and turns a rich brown color. It will initially foam but will calm down once it’s browned. Carefully transfer the brown butter into a large, heat-resistant bowl, ensuring you scrape up all the browned bits, as they will enhance texture and flavor. Chill the butter in the refrigerator for a minimum of one hour, or until it solidifies yet remains soft.
• In a medium bowl, combine the flour, sea salt, and baking soda, whisking them together well. Next, mix both sugars into the brown butter using electric beaters for about one minute. Incorporate the eggs, water, and vanilla, beating the mixture until it’s well combined. Gradually add the flour mixture, mixing until it starts to come together before folding in the chopped chocolate.
• Cover the cookie dough with a sheet of parchment paper directly in the bowl. Refrigerate the bowl for at least 2 hours, or up to 5 days for optimal flavor development.
• When you're ready to bake, preheat your oven. Scoop the dough into balls, placing 6 balls on each baking sheet. Be sure not to overcrowd the sheets, as the cookies will spread significantly during baking! Bake for 12-16 minutes, turning the sheets halfway through. As soon as they come out of the oven, generously sprinkle them with coarse sea salt.