1-First Step: Make the cranberry sauce* Combine 2 cups fresh or frozen cranberries, 1 cup granulated sugar, and 1/2 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently so the sugar dissolves and cranberries heat evenly. Once the berries begin to split, reduce heat to medium-low and simmer for 10 to 15 minutes until the mixture thickens and many berries have burst. Stir occasionally to prevent sticking.* Transfer the sauce to a heatproof bowl and chill in the refrigerator until you are ready to use it. Chilling helps the filling set so it will be easier to spread and will keep the sandwich cookies from becoming too wet.

2-Second Step: Prepare the cookie dough* Cream 1 cup softened unsalted butter and 1 cup powdered sugar in a stand mixer fitted with the paddle attachment (or use a hand mixer) for about 2 minutes, until the mixture is smooth and fluffy. Scrape the sides of the bowl as needed so everything mixes evenly.* Add 1 large egg and 1 teaspoon vanilla extract. Mix until just combined. The mixture should be glossy and slightly thickened from the egg.

3-Third Step: Add dry ingredients and chill* With the mixer on low, add 2 1/4 cups all-purpose flour, 3/4 cup almond flour, 1/2 teaspoon ground cinnamon (if using), and 1/4 teaspoon salt. Mix until the dough just comes together. Do not overmix; stop when you see no dry streaks of flour.* Turn the dough out onto a clean surface and shape it into a disc about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 to 2 hours or up to 24 hours. Chilling is important to hydrate the flour and keep the butter cold so the cookies retain their sharp shapes.

4-Fourth Step: Roll, cut, and freeze before baking* Preheat the oven to 350°F and position a rack in the center. Lightly flour your work surface and rolling pin. Roll the chilled dough to 1/4 inch thickness. Use a 2 3/4 inch snowflake cookie cutter or your preferred shape. For Linzer sandwiches, cut smaller snowflake cutouts from half of the cookies so the filling shows through the top.* Arrange cookie shapes on a parchment-lined baking sheet 1 to 2 inches apart. For crisp, neat edges, freeze the sheet of cut cookies for at least 20 minutes before baking. Freezing helps the cookie hold its shape and prevents spreading.

5-Fifth Step: Bake and cool* Bake cookies one sheet at a time on the center rack for 9 to 11 minutes, rotating the pan halfway through for even browning. Remove the baking sheet when the edges are set and the cookies are lightly golden. Let them cool on the baking sheet for 2 to 3 minutes to firm up, then transfer to a wire rack to cool completely.

6-Final Step: Assemble the Linzer sandwiches* Once cookies and cranberry sauce are cool, spread about 1 tablespoon of chilled cranberry sauce on each bottom cookie. Dust the cutout tops with powdered sugar and place them over the filled bottoms to make a sandwich. Press gently to adhere.* Serve the filled cookies the same day for best texture. If you plan to bake ahead, store unfilled cookies in an airtight container at room temperature for up to one week and fill right before serving.