Skip to content

Honey-Vanilla Linzer Cookies


  • 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


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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: