Raspberry Linzer Cookies

Instructions

1. Combine the sugar and pectin in a medium bowl. Stir until well mixed.
2. Place the berries in a large bowl. Sprinkle the pectin mixture evenly over the berries* and stir until incorporated. (You can also cook the berries for a few min first, then sprinkle the pectin mixture over top, as I did in the video.)

Make sure to sprinkle the pectin mixture evenly, or it will clump.

1. Transfer the raspberry mixture to a medium saucepan, cover, and bring to a simmer over medium heat. Cook, stirring occasionally, adjusting the heat as needed if the mixture threatens to boil over, until the berries break down and are thick and jammy, 30-45 min. Remove from heat.
2. Let jam cool completely in the fridge. Once cooled, transfer to a piping bag.

TO ASSEMBLE LINZER COOKIES:

1. Roll out the Vanilla Sablé Tart Shell dough (recipe is a few posts back) slightly thicker than a tart shell, about 1/4 in (6 mm) thick. Use a round fluted cookie cutter or your favorite cookie cutter to cut shapes from the dough. With a smaller cutter, cut a smaller shape from the center of half the cookies.
2. Arrange cookies on a parchment paper-lined sheet pan. Bake in a preheated 350°F (175°C) oven for 10 min until lightly golden blonde. Let cool completely in the pan.
3. Turn the cookies without the center hole bottom-side up. Spread a teaspoon of jam onto each. Dust the cookies with the center hole with confectioners’ sugar. Place on top of the jam, push down slightly to make a sandwich. I recommend letting them sit for 30-45 min so they soften from the moisture of the jam and get a bit tender.