Heart-Shaped Red Raspberry Linzer Cookies

Instructions

1. In a large bowl, whisk almond flour, all-purpose flour, baking powder, baking soda, and salt together until combined. In a separate large bowl, using a hand mixer, beat Splenda Magic Baker Sweetener and vegetable oil spread together until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined. Gradually beat in dry ingredients until just combined. Add 2-4 drops of food coloring and mix until just combined, adjusting the shade as desired. Cover with plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 375°F, line 2 rimmed baking sheets with parchment paper and set aside. Roll out dough on a lightly floured work surface until ⅛-inch thick. Cut into 40 cookies with a 2 ½- to 3-inch heart-shaped cookie cutter. Using a 1-inch heart-shaped cookie cutter, cut a small heart window out of the center of 20 cookies. These will be the top cookies for assembling.
3. Place bottom cookies and window cookies on separate prepared baking sheets ½-inch apart. Bake, one baking sheet at a time, until edges of cookies are set and just begin to brown around the edges, about 8-10 minutes. Repeat with remaining cookies. Transfer cookies to a wire rack and let cool completely at room temperature.
4. Place ½ teaspoon of raspberry jam on bottom cookies and top with window cookies to form a sandwich. Serve and enjoy.