I love when different family traditions come together. When I celebrated my first Christmas with Michael, I learned about the Icelandic-Canadian tradition of vínarterta, a layered prune and cardamom shortbread torte that is cut into fruitcake-sized bites to enjoy. With my Slovak background, prune fillings in cookies were a Christmas staple. Now this linzer cookie merges our two family heritages into a delightful new holiday tradition! The original vínarterta torte benefits from freezing and then thawing, to soften up its layers, and the same goes for these cookies, making them a perfect make-ahead cookie for the holidays.
Make ahead: You can store these baked and assembled cookies for up to two weeks in an airtight container at room temperature. Or to get ahead, make the dough, shape it into a disc, wrap and freeze it for up to three months. To bake, thaw the dough in the fridge overnight before rolling, cutting, filling and putting the cookies in the oven. You can even make the prune filling up to one month ahead and store it in a jar, refrigerated.
Note: Place the cookies with holes cut out on a parchment-lined baking tray and dust them with icing sugar before assembling (pick the cookies up from the sides when assembling, to keep the dusting intact). Place the cookies with holes cut out on a parchment-lined baking tray. Whisk one cup (130 grams) of sifted icing sugar with two tablespoons (30 milliliters) of water until smooth and drizzle over the cookies with a fork or in a piping bag fitted with a small tip. Let the glazed cookies air-dry for two hours before assembling the linzers.