Pomegranate Linzer Cookies

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.

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.

Roll the dough ¼-inch thick and cut into 2 ¾-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.

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

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.