Shortbread Linzer Cookies with Raspberry Jam Recipe

Introduction

These Shortbread Linzer Cookies with Raspberry Jam are a delightful treat combining buttery, tender cookies with a sweet and tangy jam filling. Perfect for tea time or festive occasions, they look as charming as they taste.

Ingredients

• 1 ½ cups frozen cranberries
• ½ cup frozen raspberries
• ¾ cup port wine
• ¼ cup light or dark brown sugar, packed
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract or vanilla bean paste
• Powdered sugar, for dusting

Instructions

1. Step 1: In a small pot over medium heat, combine the cranberries, raspberries, port wine, and brown sugar. Cook while stirring and smashing the berries occasionally for 25-30 minutes, until the mixture thickens into a jam. Transfer to a small bowl and chill completely in the fridge.
2. Step 2: In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
3. Step 3: In a stand mixer, cream the butter and granulated sugar with the paddle attachment for about 2 minutes until light and fluffy.
4. Step 4: Add the egg and vanilla extract, mixing on low until just combined, then scrape down the sides of the bowl.
5. Step 5: Gradually mix in the dry ingredients on low speed until the dough just comes together.
6. Step 6: Divide the dough in half, wrap each loosely in plastic wrap, and shape into flat discs. Refrigerate for about 30 minutes until firm.
7. Step 7: Preheat the oven to 350°F (180°C). Place each dough disc between two sheets of parchment paper and roll to ¼ inch thickness. Transfer still sandwiched dough slabs to a baking sheet and freeze for 15 minutes.
8. Step 8: Use a 2½-inch round cookie cutter to cut out an even number of cookies. Gather scraps, roll, and repeat. Then, use a smaller decorative cutter to cut out the centers of half the cookies. Place all cutouts on a parchment-lined baking sheet.
9. Step 9: Freeze the cutout cookies for at least one hour until completely solid.
10. Step 10: Bake the frozen cookies at 350°F (180°C) for 10-12 minutes, until the tops appear matte and the bottoms are lightly browned. Cool completely.
11. Step 11: Dust the top cookies (with centers cut out) with powdered sugar. Turn the solid cookies upside down, spread about one teaspoon of chilled jam on each, then sandwich with a cutout cookie on top.
12. Step 12: Serve and enjoy your delicious homemade Linzer cookies!

Tips & Variations

• Use fresh berries if available, adjusting cooking time for the jam as needed.
• For a nutty twist, add finely ground almonds or hazelnuts to the dough.
• Substitute raspberry jam if preferred, or experiment with other fruit preserves.
• Ensure cookies are well-chilled before baking to maintain shape and prevent spreading.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, separate the jam-filled sandwiches and freeze the plain cookies and jam separately; assemble after thawing. Reheat slightly in a warm oven if desired for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought jam instead of making my own?

Yes, using good quality store-bought raspberry jam is an easy shortcut and still results in delicious cookies.

Why do I need to freeze the dough and cookies before baking?

Freezing helps the cookies hold their shape during baking, preventing spreading and keeping the edges clean and crisp.

Shortbread Linzer Cookies with Raspberry Jam Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

These Shortbread Linzer Cookies with Raspberry Jam combine a buttery, tender shortbread base with a luscious, homemade cranberry-raspberry port wine jam filling. Perfectly dusted with powdered sugar, these charming sandwich cookies are a delightful treat for any occasion.

• Author: Joe
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Jam Filling

• 1 ½ cups (148 g) frozen cranberries
• ½ cup (52 g) frozen raspberries
• ¾ cup (145 g) port wine
• ¼ cup (50 g) light or dark brown sugar, packed

For the Shortbread Dough

• 3 cups (360 g) all-purpose flour
• 2 tablespoons (17 g) cornstarch
• ½ teaspoon fine sea salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 ½ cups (310 g) granulated sugar
• 1 large egg (46 g), room temperature
• 2 teaspoons vanilla extract or vanilla bean paste
• Powdered sugar, for dusting

Instructions

1. Make the Jam: In a small pot over medium heat, combine the frozen cranberries, frozen raspberries, port wine, and brown sugar. Cook while stirring and occasionally smashing the berries for 25-30 minutes, until the mixture thickens to a jam-like consistency. Transfer the jam to a small bowl and refrigerate until completely cooled before using.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt. Set aside.
3. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the softened unsalted butter and granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
4. Add Egg and Vanilla: Lower the mixer speed and add in the egg and vanilla extract. Mix until just combined, then scrape down the sides of the bowl to ensure even mixing.
5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low speed. Mix just until the dough begins to come together and no dry flour remains.
6. Chill the Dough: Divide the dough into two equal parts. Wrap each loosely in plastic wrap and use a rolling pin to gently flatten into discs. Refrigerate for about 30 minutes until firm.
7. Roll and Freeze Dough: Remove dough from fridge and keep each disc between two sheets of parchment paper. Roll to 1/4 inch thickness. Place the rolled dough slabs (still between parchment) on a baking sheet and freeze for 15 minutes to firm up further.
8. Cut Cookies: Using a 2 1/2 inch round cookie cutter, cut an even number of cookies from the chilled dough. Gather the scraps, roll out again, and repeat cutting until all dough is used. For half the cookies, use a smaller, decorative cookie cutter to cut out the centers creating a window. Place all cookies on a parchment-lined baking sheet.
9. Freeze Before Baking: Freeze the cut-out cookies for at least one hour until completely solid to prevent spreading during baking.
10. Bake the Cookies: Preheat the oven to 350°F (180°C). Bake the frozen cookies for 10-12 minutes, or until the tops look matte and the bottoms are a very light golden brown (about 11 minutes is optimal for most ovens). Remove from oven and allow to cool completely on the baking sheet.
11. Assemble the Linzer Cookies: Dust the cookies with the cut-out centers generously with powdered sugar. Flip the solid bottom cookies upside down and spread about one teaspoon of the cooled jam onto the center. Sandwich each with a powdered sugar topped cookie with the cut-out center. Serve and enjoy!

Notes

• Freezing the dough and cut cookies before baking is essential to maintain shape and prevent spreading.
• You can substitute port wine with red wine or grape juice for a non-alcoholic version.
• Ensure the butter and egg are at room temperature for best creaming results.
• Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
• Powdered sugar not only decorates but adds a classic Linzer cookie finish.

Keywords: Shortbread cookies, Linzer cookies, Raspberry jam cookies, holiday cookies, sandwich cookies, homemade jam, festive desserts