ORANGE LINZER COOKIE WREATHS

"You can use any kind of jam sandwiched inside these cookies,” says Kanell, “but I prefer orange marmalade because it’s sweet but not too sweet, with just a little bit of bitter to keep you coming back for more.” If you use marmalade with large, thick strips of zest, he advises pulsing it in a food processor to break them up.

In a large bowl, sift together 3¼ cups all-purpose ĥour, ½ tsp kosher salt and ¼ tsp baking powder. In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup ¤" sticks¥ unsalted butter, softened, and 1 cup granulated sugar on medium speed until creamy, about # minutes. Add 1 large egg and 1 tsp vanilla extract continue beating until fluffy, about "minutes, stopping to scrape down sides of bowl as needed.

Reduce mixer speed to low and slowly add flour mixture. Beat just until a dough starts to form, 1-2 minutes. Turn out dough onto a lightly floured work surface knead gently into a ball. Divide dough in half. Shape each half into a disk; wrap tightly in plastic wrap. Chill at least 45 minutes and up to 3 days.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out each dough disk to about a ⅛-inch thickness. Use a 2¼-inch round cutter to cut dough into rounds, rerolling scraps as needed. Place half the rounds 1 inch apart on one of the prepared baking sheets.

Using a 3/4-inch cutter, cut center out of remaining rounds. Place 1 inch apart on the other prepared baking sheet.

Bake cookies one sheet at a time 12-15 minutes or until edges are just starting to brown. Cool completely on baking sheets.

To garnish, use a fingertip to spread a spot of orange marmalade on top of cutout cookie. If desired, press on a piece of fresh rosemary sprig and thinly sliced cranberry and add golden sprinkles. Let marmalade dry a few minutes; lightly dust all over with powdered sugar.

On flat side (most likely underside) of each solid cookie, spread about ½ tsp marmalade and top with a cutout cookie. Gently press to adhere. Repeat with remaining cookies. Store in an airtight container up to 4 days. Makes about 20 sandwich cookies.