Linzer Stars

Pulse flour, almonds, cinnamon, and salt ina food processor until almonds are finelyground (no larger than poppy seeds).

Using an electric mixer at medium speed,beat sugar and butter in a large bowl untilfluffy, about 3 minutes.

Add egg; beat untilwell blended, about 1 minute. Beat in rumand vanilla. Reduce speed to low; add dryingredients. Beat dough just to blend; gentlyknead if necessary to form a ball.

Divide dough in half.

Place each halfbetween sheets of parchment or waxedpaper. Working with 1 piece at a time, flattendough into a disk; roll dough, occasionallylifting paper on both sides for easier rolling,until 1/8" thick. Chill dough in paper until veryfirm, at least 2 hours. DO AHEAD: Dough canbe made 2 days ahead. Cover; keep chilled.

Arrange a rack in middle of oven andpreheat to 375°F. Line 2 baking sheets withparchment paper or silicone baking mats.

Working with 1 dough disk at a time,remove top sheet of paper and, using 2"star cookie cutter, cut out cookies.

Transferto baking sheets, placing 1/2" apart; chill.Repeat with remaining dough. Gatherscraps; repeat rolling, chilling, and cuttinguntil dough is used.

Using 1/2" star cookie cutter, cut out a starfrom the center of half the cookies. Workingin batches, bake cookies until light goldenbrown, dry, and just firm to the touch, 11-13minutes. (Cookies will firm up as they cool.)

Transfer to a wire rack; let cool. DO AHEAD:Cookies can be baked 2 days ahead. Storeairtight at room temperature.

Bring jam and 1 teaspoon water to a boil in asmall saucepan; let cool slightly.

Arrange whole cookies flat side up.Spoon 1 teaspoon cooled jam in the center ofeach, dabbing slightly to spread. Arrangecookies with cutouts flat side down on awire rack; dust with powdered sugar. Setatop whole cookies, lining up star pointsand allowing jam to push up slightly throughcenter. DO AHEAD: Linzer Stars can beassembled 8 hours ahead. Store airtight atroom temperature.