Traditionally, these Linzer cookies are made with a shortbread-like dough.We’ve dressed them up in piecrust and turned them into a flaky, crunchy sugar-topped version.Piecrust Linzers Print Recipe Pin Recipe Makes about 10 sandwich cookies Ingredients  All-purpose flour, for dustingAll-Butter Piecrust (recipe follows)1 large egg (50 grams), lightly beaten1 tablespoon (15 grams) waterSparkling sugar, for sprinkling¼ cup (80 grams) fruit preserves*¼ cup (80 grams) lemon curd* InstructionsLine baking sheets with parchment paper.On a lightly floured surface, roll All-Butter Piecrust to ⅛-inch thickness.

Using a 2¼-inch round cutter, cut dough.Using a 1¼-inch round cutter, cut center from half of dough circles.Prick center of whole circles with a fork.

Reroll scraps once, and repeat cutting and pricking.Place all dough pieces on prepared pans.Refrigerate until firm, 15 to 20 minutes.Preheat oven to 400°F (200°C).In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough.

Sprinkle with sparkling sugar.Bake until lightly browned, 12 to 15 minutes.Let cool on pans for 10 minutes.Remove from pans, and let cool completely on wire racks.Spoon about 1½ teaspoons (6 grams) preserves or lemon curd onto whole rounds.

Top with cutouts, sugar side up.Be

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