Piecrust Linzers

Line 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. Best served same day as made. Refrigerate in an airtight container for up to 3 days.

In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter; pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add additional ice water, 1 tablespoon (15 grams) at a time, if needed.

Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. Let frozen dough thaw overnight in refrigerator before using. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to 15 minutes before rolling out.