Combine butter, sugar and eggs and use an electric mixer to beat
until light and fluffy. Add in the corn syrup until fully
incorporated.
In a separate bowl, whisk together all purpose flour, salt and
baking soda. Gradually stir the bowl of dry ingredients into the
butter mixture until combined (don’t over-mix, but make sure
dough is completely combined).
Form dough into 2 discs and wrap each in plastic wrap. Chill in
the refrigerator for at least 30 minutes. While the dough is
chilling, preheat the oven 350°F (175°C).
Once dough has chilled, work with one disc at a time and
transfer to a lightly floured surface. Roll into a 1/8"
inch thick sheet. Cut into your desired design and transfer to a
parchment paper-lined baking sheet, spacing cookies at least 2”
apart.
Bake in a 350°F (175°C) preheated oven for 9-10 minutes or
cookies are just beginning to turn light golden brown on the
edges. Allow to cool completely before filling.
Once cooled, dust the tops of all of your cookies that have the
windows/cutouts. Spoon a heaping teaspoon of jam on the bottom
of your remaining cookies and sandwich with one of your top
cookies.
Dust your cookies with powdered sugar and poof! Linzer cookies
or (as I like to call them), jammie jams!
