Honey-vanilla linzer cookies

Makes: About 30 cookies
Prep Time: 20 minutes (excluding dough chilling time)
Chilling & Freezing Time: 2 hours (1 hour each for chilling the dough and freezing)
Cook Time: 15 minutes
Total Time: Approximately 2 hours 35 minutes (including prep, chilling, freezing, and cooking)

Ingredients:

For the Honey-Vanilla Sablé Dough:

• 1 cup unsalted butter (softened)
• 1/2 cup Blossom Bees' Honey (Spring Wildflower or Autumn Wildflower)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

• For convenience, you can use store-bought shortbread or sugar cookie dough as an alternative to making the Honey-Vanilla Sablé Dough from scratch.

For Assembly:

• 2/3 cup strained raspberry or currant jam
• Powdered sugar (for dusting)
• Special Equipment: A 1/2-inch-diameter pastry tip or 1/2-inch cookie cutter

Instructions:

1. Make the Honey-Vanilla Sablé Dough:
   • In a mixing bowl, cream together the softened unsalted butter and Blossom Bees' Honey (choose Spring Wildflower for a light touch or Autumn Wildflower for a richer note) until light and fluffy. Beat in the egg and vanilla extract until well combined.
   • Gradually add the flour and salt into the creamed mixture, mixing until a dough forms. Shape the dough into a log, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.
2. Bake the Linzer Cookies:
   • Preheat your oven to 325°F (165°C) and position racks in the upper and lower thirds. Line baking sheets with parchment paper.
   • Remove the chilled dough from the refrigerator. Flatten the log of dough by pressing it down with your palms, creating a neat triangular shape. Freeze until very firm but not frozen solid, approximately 1 hour.
   • Slice the chilled dough thinly (aim for 1/8" thickness), rotating the log as you cut to maintain the triangular shape. Place the slices on prepared baking sheets, ensuring 2 inches of space between each slice.
   • Use a pastry tip or cookie cutter to punch out centers from half of the slices.
   • Bake the cookies for 10–15 minutes, rotating the baking sheets halfway through, until they achieve an even golden brown color. Let them cool on the baking sheets.
   • Spread approximately 3/4 teaspoon of strained raspberry or currant jam across the entire surface of each uncut cookie. Dust powdered sugar on top of the cutout cookies and place them sugar side up on the jam-covered cookies to create a sandwich effect.
   • Make-Ahead Option: These cookies can be baked (but not assembled) up to 2 days in advance. Store them in an airtight container at room temperature.

Cook's Note:

• Ensure the butter is softened to room temperature before creaming with the honey. This helps achieve a smoother dough consistency and better incorporation of ingredients.

Pairing Suggestions:

• Spring Symphony: Enhance the Honey-Vanilla Linzer Cookies with the delicate Spring Wildflower Honey. Pair them with a cup of aromatic chamomile tea to highlight the floral notes and enjoy as a light and refreshing treat during springtime gatherings.
• Holiday Magic: Experience the warmth of the holidays by indulging in the comforting flavors of the Autumn Wildflower Honey paired with the cookies. Enjoy with a spiced chai latte or mulled apple cider for a cozy and nostalgic treat perfect for autumn evenings.

Nutrition Facts (Per Serving):

• Calories: 130
• Fat: 7g
• Carbohydrates: 16g
• Protein: 1g