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Honey-Vanilla Linzer Cookies

3.8

(3)

Honeyvanilla linzer cookies.
Photo by Kelsey McClellan

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.

Recipe information

  • Yield

    Makes about 30

Ingredients

2/3 cup any flavor jam, strained
Powdered sugar (for dusting)

Special Equipment

A 1/2-inch-diameter pastry tip or 1/2-inch cookie cutter

Preparation

  1. Step 1

    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.

    Step 2

    Place racks in upper and lower thirds of oven; preheat to 325°F. Unwrap dough and cut into very thin slices (1/8" 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.

    Step 3

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

    Step 4

    Spread about 3/4 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.

  2. Do Ahead

    Step 5

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

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