Sugar Free Sour Cream Linzer Cookies

Combine the butter and sugar substitute in a mixing bowl. Mix on medium speed with an electric mixer until creamy. With the mixer running, add the egg and vanilla.

Sift together the flour, baking powder, and baking soda. Stir the flour mixture into the butter mixture by hand, mixing until smooth. Stir in the sour cream and ground almonds.

Divide the dough into two pieces and place on a plate or in a bowl. Cover with plastic wrap and chill for 2 hours (or overnight).

Preheat the oven to 375 degrees F.

Turn the dough out onto a well-floured work surface. Roll out each section of dough to a 1/8-inch thickness. Cut the cookies with a round or heart-shaped cookie cutter. Use a smaller cookie cutter on half of the cookies to cut out the center (in either a star or heart shape). Re-roll the scraps and cut out the cookies until all the dough is used.

Place the cookies 1-inch apart on ungreased baking sheets. Place the baking sheets in the oven and bake at 375 degrees F for 6-8 minutes.

Remove the baking sheets from the oven and let the cookies cool for 1 minute then transfer to a wire rack to cool completely.

Stir the preserves so they are smooth. When the cookies are fully cooled, spoon 1/2 teaspoon of preserves onto each of the full cookies (without the cutouts). Top each with a cookie with a cutout so the fruit layer is visible.

Store the cookies in an airtight container.