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Honey-Vanilla Linzer Cookies

Honey-Vanilla Linzer Cookies


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You can roll out the dough and punch out other shapes, but the slice-and-bake method is fast, and you won’t have any scraps.

Ingredients

  • ⅔ cup any flavor jam, strained
  • Powdered sugar (for dusting)

Special Equipment

  • A ½-inch-diameter pastry tip or ½-inch cookie cutter

Recipe Preparation

  • Press down on log with your palms to create a flat surface; roll log over and press down again. Repeat once more so you have a neat triangle. Freeze until very firm but not frozen solid, about 1 hour.

  • Place racks in upper and lower thirds of oven; preheat to 325°. Unwrap dough and cut into very thin slices (⅛" or thinner if possible), rotating every few slices to keep triangular shape. Place on 2 parchment-lined baking sheets, spacing 2" apart. Use pastry tip or cookie cutter to punch out centers of half the cookies.

  • Bake cookies, rotating baking sheets halfway through, until evenly golden brown all over, 10–15 minutes. Let cool on baking sheets.

  • Spread about ¾ tsp. jam across entire surface of each unpunched cookie. Dust tops of cutout cookies with powdered sugar; place on top of jam, sugar side up.

  • Do Ahead: Cookies can be baked (but not assembled) 2 days ahead. Store airtight at room temperature.

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