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We like the more updated look of off-center cutouts, but you can go more traditional by keeping the cutouts centered.

Almond-Currant Lineer Cookies

oz. whole-wheat pastry flour (about 2 1/4 cups)

oz. almond flour (about 1 cup)

baking powder

kosher salt

granulated sugar

unsalted butter, softened

canola oil

tsp.lemon zest

large egg

powdered sugar

red or black currant jelly

Whisk together both flours, baking powder, and salt in a medium bowl; set aside.

Beat together sugar, butter, oil, and zest in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg. Add flour mixture; beat on low speed just until combined. Divide dough in half. Roll each half between 2 sheets of parchment paper or plastic wrap to a thickness somewhere be- tween 1/8 and 1/4 inch. Place dough halves on a baking sheet, and freeze until firm, about 20 to 30 minutes.

Preheat oven to 350°F. Remove chment from 1 dough half. Working quickly, cut with a 2-inch round cutter to form 30 rounds, rerolling Scraps as necessary. (Refreeze dough gets too soft.) Arrange cookies 2 nes apart on 2 baking sheets lined parchment paper. Bake at 350°F til lightly browned around edges, 8 to 10 minutes. Cool on baking sheets set on a wire rack for 2 minutes. Transfer cookies directly to wire rack to cool completely, about 30 minutes.

Uncover remaining dough half. Working quickly, cut with a 2-inch round cutter to form 30 rounds, rerolling scraps as necessary. Cut out center of each round with a 1-inch round cutter, off-center for a more modern appearance if you like. (Re-freeze dough if it gets too soft.) Discard center dough circles, or bake to enjoy later. Arrange cookies on 2 baking sheets lined with parchment paper. Bake at 350°F until lightly browned around edges, 8 to 10 minutes. Cool on baking sheets set on a wire rack for 2 minutes. Transfer cookies directly to wire rack to cool completely, about 30 minutes.

Dust cut-out cookies evenly with powdered sugar. Spread about 1/2 teaspoon jelly on each solid cookie; top each with a cut-out cookie. Store in an airtight container up to 2 days.