Honey-Vanilla Linzers

  • Prep + Cook Time
    35 Minutes
  • Servings
    30
  • Calories
    113
  • Nutritional Information
    • 6 g FAt
    • 4 g Sat. FAt
    • 13 g CArbs
    • 0 g Fiber
    • 6 g sugars
    • 1 g proteins
Share or Print
Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInEmail this to someonePrint this page

Ingredients

    ********     Dough     ********
    2¼ Cups All-Purpose Flour
    ¾ tsp Ground Cardamom
    ¾ tsp Kosher Salt
    ½ Cup Granulated Sugar
    2 Ea. Vanilla Beans, split lengthwise
    1 Cup (2 sticks) Unsalted Butter, cut into 1″ pieces, room temp.
    1 Lg. Egg Yolk
    ¼ Cup Honey

    ********     Cookies     ********
    1 log Honey-Vanilla Dough
    ⅔ Cup Any Flavor Jam, strained
    Powdered Sugar (for dusting)

Ingredients

Preparation

    ********     Dough     ********
    Whisk flour, cardamom, and salt in a medium bowl to combine. Place sugar in a large bowl and scrape in vanilla seeds; save pods for another use. Massage mixture with your fingers until sugar looks like wet sand. Add butter and beat with an electric mixer on medium speed until mixture is smooth. Add egg yolk and honey; beat to combine. Reduce speed to low; add dry ingredients in 2 additions, mixing well after each addition. Knead dough a couple of times to incorporate any dry bits in the bottom of the bowl.  Divide dough in half and pat into two 9″-long logs. Wrap each log in parchment paper, then wrap tightly in plastic. Roll each log across work surface to make as round and regular as possible, then chill until firm, about 2 hours.

    ********     Cookies     ********
    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.

    Share or Print
    Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInEmail this to someonePrint this page
Preparation