Skip to main content
Epicurious
Bon Appétit

Honey-Vanilla Linzer Cookies

By Claire Saffitz

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

1 log Honey-Vanilla Sablé Dough
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.

TagsCookieDessertAustrianEuropeanVanillaHerbs & SpicesVegetarianNut FreeBakingChristmasWinterBon Appétit

See Related Recipes and Cooking Tips

Read More
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Rye, Cranberry, and Dark Chocolate Cookies
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.