Shortbread Linzer Cookies with Raspberry Jam

Cozy Shortbread Linzer Cookies with Raspberry Jam: A Sweet Tradition

As the air turns crisp and leaves start to paint the ground in vibrant colors, I often find myself nestled in the kitchen, reminiscing about the warm and inviting moments spent with family during the Holiday season. One treat that never fails to bring back joyful memories is the delightful Shortbread Linzer Cookies filled with luscious raspberry jam. They’re the perfect balance of tenderness and flavor, with a buttery shortbread exterior that melts in your mouth and a sweet, tangy jam that dances on your palate. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Comforting Tradition: These cookies are a delightful nod to classic Holiday baking, creating bonds and sweet memories.
• Easy to Make: With straightforward steps, this recipe is beginner-friendly, perfect for baking with family.
• Beautifully Festive: The heart-shaped cutouts and dusting of powdered sugar make these cookies a stunning addition to any Holiday table.
• Creative Variations: You can easily switch up the flavors or jams, making them uniquely your own.
• Make-Ahead Option: The dough and jam can be prepared in advance, saving you precious time on busy baking days.

Ingredients You’ll Need for Shortbread Linzer Cookies with Raspberry Jam

• 1 ½ cups frozen cranberries
• ½ cup frozen raspberries
• ¾ cup non-alcoholic substitute for port wine (like grape juice)
• ¼ cup light or dark brown sugar (packed)
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• ½ tsp fine sea salt
• 1 cup unsalted butter (room temperature)
• 1 ½ cups granulated sugar
• 1 large egg (room temperature)
• 2 tsp vanilla extract or vanilla bean paste
• Powdered sugar (for dusting)

How to Make Shortbread Linzer Cookies with Raspberry Jam

Make the Jam

1. In a small pot, combine the frozen cranberries, frozen raspberries, non-alcoholic substitute for port wine, and brown sugar over medium heat.
2. Stir occasionally, gently smashing the berries until the mixture thickens, about 25-30 minutes.
3. Once the jam reaches a super thick consistency, transfer it to a small bowl and allow it to cool completely in the fridge.

Make the Cookie Dough

4. In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
5. In a stand mixing bowl, cream the room temperature butter and granulated sugar with the paddle attachment for 2 minutes until light and fluffy.
6. Mix in the egg and vanilla extract on low speed until just combined. Scrape down the sides of the bowl.
7. Gradually mix in the dry ingredients on low speed until the dough starts to come together.
8. Divide the dough in half. Wrap each half loosely in plastic wrap and shape them into flat discs. Refrigerate until firm, about 30 minutes.

Cut and Bake the Cookies

9. Once the dough is firm, unwrap it and place each slab between two sheets of parchment paper. Roll the dough out to a thickness of about ¼ inch.
10. Transfer both slabs to a baking sheet and freeze them for 15 minutes.
11. Using a 2 ½” round cookie cutter, cut out an even number of cookies. Gather the scrap dough, roll it out again, and repeat.
12. For half of the cookies, use a smaller decorative cutter to cut out the center. Place all cookies onto a parchment-lined baking sheet.
13. Freeze the cut-out cookies for at least 1 hour until they are completely frozen solid.
14. Preheat your oven to 350°F (180°C). Bake the cookies for 10-12 minutes, until the tops appear matte and the bottoms are very lightly browned.

Assemble Your Cookies

15. Once cooled, dust the tops of the cookies with the cut-out centers using powdered sugar.
16. Flip the bottom cookies upside down, spreading about one teaspoon of cooled jam onto the center of each.
17. Sandwich the cut-out cookies on top and set aside to enjoy!

Delicious Variations to Try

• Citrus Twist: Add a zest of lemon or orange to the cookie dough for a refreshing flavor.
• Nutty Addition: Stir in finely chopped nuts like almonds or hazelnuts for a delightful crunch.
• Chocolate Delight: Drizzle melted chocolate over the assembled cookies for a rich finish.
• Seasonal Spices: Incorporate cinnamon or nutmeg into the dough for an extra cozy flavor, perfect for the Holiday season.

Chef Emma’s Helpful Tips

• Make Ahead: Both the jam and cookie dough can be made ahead of time. Store them in airtight containers in the fridge for up to three days.
• Freezing for Later: Freeze the uncooked cookies after cutting them. You can bake them directly from frozen, just add a couple of extra minutes to the baking time.
• Sweet Swaps: If you’re in a pinch, you can use store-bought raspberry jam for an even quicker fix.
• Storage: Keep the completed cookies in an airtight container at room temperature for up to a week – though I doubt they’ll last that long!

Nutrition Information per Serving

• Serving size: 1 cookie
• Calories: 180
• Carbohydrates: 24g
• Sugar: 10g
• Fat: 8g
• Protein: 2g
• Sodium: 50mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prepare the jam and cookie dough in advance.

Can I use different ingredients?
Yes! Feel free to customize the jam or try different flavors for the cookies.

How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature.

How long does it last?
These cookies can last for up to a week when stored properly, but they are best enjoyed fresh!

A Cozy Closing Note

Baking a batch of Shortbread Linzer Cookies with Raspberry Jam is like wrapping yourself up in a warm blanket on a chilly day. The aroma wafting through your kitchen and the joy of sharing these treats with loved ones make the effort truly worth it. So, save this Shortbread Linzer Cookies with Raspberry Jam recipe to your Holiday baking board so it’s ready when you need a cozy treat! Happy baking!