Linzer Cookies with Pomegranate Jelly

Classic, buttery Linzer Cookies are accented with a homemade pomegranate jelly for a made-from-scratch touch.

Pomegranate Linzer Cookies

I’ve never made linzer cookies¬†before, but this holiday season I wanted to pop my linzer cherry, so to speak. They seemed easy enough to make but at the same time super festive- the red jam peeking out through a cute little heart or star cut-out, the dusting of powdered sugar on the tops which is the closest thing to snowfall I’ll be experiencing anytime soon. So yeah. Super appropriate holiday cookie.¬†

Pomegranate Linzer Cookies

I wanted to take it a little step further and rather than use a store bought jam to fill the cookies I decided to make my own pomegranate jelly, for that totes-made-from-scratch vibe. No judgement if you prefer to use a jam that’s already in your fridge- I get it. It’s definitely a time saver during this busy, stress-inducing time of year and trust me I am all about that time management life, especially in December when there are presents to buy, parties to attend and treats to bake on top of your already jam-packed agenda (see what I did there? Tee hee).

Pomegranate Linzer Cookies

But if you do have a bit of time to linger over a baking project this holiday season I promise you that the extra step of making your own jelly is so worth it for these linzer cookies, if only because it means you’re putting a little extra love into an already lovely baked good. Whoever gets to enjoy these linzer cookies will surely feel the warm fuzzies that went into making them. And isn’t that what the holidays are all about?

That, and cookies, of course.

Pomegranate Linzer Cookies


 

Linzer Cookies with Pomegranate Jelly

Classic, buttery Linzer Cookies are accented with a homemade pomegranate jelly for a made-from-scratch touch.

Author Denisse

Ingredients

  • For the pomegranate jelly:
  • 2 cups pomegranate juice
  • 1 oz. powdered fruit pectin
  • 2 1/2 cups sugar
  • For the cookies:
  • 3/4 pound unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups flour
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and return to a boil, stirring until thickened, approximately 2 minutes. Transfer to a jar and allow to cool completely.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, sugar and vanilla. In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough starts to come together. Transfer to a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough 1/4-inch thick and cut into 2 3/4-inch rounds. With 1/2 of the rounds, cut a hole from the middle of each round with a heart shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
  4. Bake cookies for 20 to 25 minutes or until the edges begin to brown. Remove from oven, and transfer to a wire rack to cool completely.
  5. Spread pomegranate jelly on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and press the flat sides together, so that the pomegranate jam is in the middle and the powdered sugar is on the top.

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