Chili Crisp Linzer Cookie

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If a cookie was personified as a Fly By Jing cookie week party, I imagine it would be this one: A Cheesy Chili Crisp Pineapple Lime Linzer Cookie! It’s buttery, flakey, cheesy, and zesty — I hope you give it a try to bring the fun (and heat) to your cookie parties during cookie week this year.

Recipe from Christine Han

Serving size: 6 cookie sandwiches

Ingredients For the Cheesy Shortbread Cookies:

1 ½ cups unsalted butter, softened
1 cup powdered sugar
1 teaspoon ground allspice
3 ½ cups all-purpose flour
½ teaspoon salt
¾ cup grated cheddar cheese

For the Pineapple Chili Crisp Jam:

¾ cup pineapple jam
2 tablespoons Sichuan Chili Crisp
1 teaspoon lime juice

For Assembly & Garnish:

Powdered sugar (for dusting)
Lime zest (for garnish)

Instructions

In a large bowl, cream softened unsalted butter with the powdered sugar and ground allspice until light and fluffy.

Gradually fold in the all-purpose flour and salt to form a crumbly dough. Knead in the grated cheddar cheese until the dough comes together and is smooth.

Shape the dough into discs, wrap in plastic, and chill for 15 to 30 minutes. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.

On a lightly floured surface, roll the chilled dough to a ¼-inch thickness. Use a 3-inch round cookie cutter to cut out cookies. For half of the cookies, use a smaller cutter or fun shape to cut out centers (these will be the top halves). Place the cookies on the prepared baking sheets, spacing them 1 inch apart.

Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the pineapple chili crisp jam, mix the jam with Fly By Jing Sichuan Chili Crisp and the lime juice until smooth.

Sichuan Chili Crisp

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To assemble, spread the jam on the flat side of a whole cookie, then sandwich it with a cutout cookie on top. Dust the finished cookies with powdered sugar and lime zest before serving.