Pomegranate Linzer Cookies

1. 1

   For the pomegranate jelly, 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. 2

   For the cookies, in the bowl of an electric mixer fitted with the paddle attachment, combine butter, sugar and vanilla. In a medium bowl, sift together 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. 3

   Roll the dough 1/4-inch thick and cut into 2 3/4-inch rounds. For half 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. 4

   Bake cookies for 20-25 minutes or until edges begin to brown. Remove from oven, and transfer to a wire rack to cool completely.

5. 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.

* Per serving · 4 servings · Values may vary.

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