Dessertscambreabakes5.0
Shortbread Linzer Cookies with Raspberry Jam
Shortbread linzer cookies are chewy and buttery shortbread cookies with a cranberry raspberry jam filling. This festive twist on a classic Christmas recipe makes the prettiest jam sandwich cookies for your holiday season!
👥 14 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 2h🔥 Cook: 10 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- whisk
- mixing bowl
- baking sheet
- oven
📝 Preparation Steps
1
Make the Jam
2
In a small pot, cook the cranberries, raspberries, port wine and sugar over medium heat, stirring and smashing the berries occasionally, for about ⏱️ 25-30 minutes, or until the jam is super thick.
3
Transfer the jam to a small bowl and allow to cool completely in the fridge before using.
4
Make the Cookie Dough
5
In a medium bowl, whisk together the flour, corn starch, and salt. Set aside.
6
In a stand mixing bowl, cream the butter and sugar with the paddle for ⏱️ 2 minutes, or until light and fluffy.
7
Mix in the egg and vanilla on low until just combined. Scrape down the bowl.
large egg (room temperature)1
8
Mix in the dry ingredients on low until just combined and the dough starts to come together.
9
Divide the dough in half. Wrap each half loosley in plastic wrap, and use a rolling pin to roll them into a flat disc. Refrigerate until firm, about ⏱️ 30 minutes.
10
Once firm, unwrap the dough and place each slab in between two sheets of parchment paper. Roll the dough to 1/4 inch thickness. Then transfer both slabs (still sandwiched in the parchment paper) to a baking sheet and freeze for ⏱️ 15 minutes.
11
Using a 2 1/2" round cookie cutter, cut out an even number of cookies. Then gather the scrap dough, roll, and repeat. Once all the dough is cut, use a smaller, decorative cutter, to cut out the center of half of the cookies. Transfer them to a parchment-lined baking sheet.
12
Freeze the cutout cookies for at least one hour, or until they are completely frozen solid. Then bake them at 350 F for about ⏱️ 10-12 minutes, or until the tops look matte and the bottoms are very light brown.
13
Preheat the oven to 350 F/180 C. Bake the cookies for ⏱️ 10-12 minutes, or until the tops look matte and the bottom edge is very light brown. (for my oven, ⏱️ 11 minutes is perfect!)
14
Once cool, dust the tops of the cookies with the centers cut out with powdered sugar.
powdered sugar (for dusting)
15
Then flip the bottom cookies upside down and spread about one teaspoon of jam onto the center, spreading it slightly. Sandwich the cut-out cookie on top and enjoy!
Nutrition Facts
calories
394 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
37 g
sodium Content
93 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
47 mg
carbohydrate Content
62 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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