Shortbread Linzer Cookies with Raspberry Jam
Delightfully buttery shortbread cookies filled with sweet-tart raspberry jam, perfect for holiday gatherings or gifting.
Ingredients
For the Jam
- 1.5 cups frozen cranberries Fresh cranberries can be used if available.
- 0.5 cups frozen raspberries Fresh raspberries can be used if available.
- 0.75 cups port wine Adds richness to the jam.
- 0.25 cups light or dark brown sugar Packed brown sugar adds depth of flavor.
For the Cookie Dough
- 3 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 2 tablespoons cornstarch Helps create a tender texture.
- 0.5 teaspoons fine sea salt Enhances flavor.
- 1 cup unsalted butter Make sure it is at room temperature.
- 1.5 cups granulated sugar Provides sweetness.
- 1 large egg Also at room temperature for better mixing.
- 2 teaspoons vanilla extract or vanilla bean paste
- Powdered sugar For dusting before serving.
Instructions
Make the Jam
- In a saucepan, combine cranberries, raspberries, port wine, and brown sugar. Cook over medium heat until the berries burst and the mixture thickens – about 15 to 20 minutes. Allow it to cool while you prepare the cookie dough.
Prepare Dough
- In a bowl, whisk together flour, cornstarch, and salt.
- In another large bowl, beat the softened butter and granulated sugar until creamy. Add in the egg and vanilla, mixing well.
Combine
- Gradually incorporate the dry ingredients into the butter mixture until it forms a soft dough. Cover in plastic wrap and refrigerate for at least 1 hour.
Roll Out
- Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about ¼-inch thickness. Use cookie cutters to make shapes, and remember to cut out centers for the tops.
Bake
- Place cookies on lined baking sheets and bake for 10-12 minutes, or until lightly golden. Let them cool completely.
Assemble
- Spread jam on one cookie and top with another. Dust with powdered sugar just before serving.
Notes
These cookies can be made in advance. Store in an airtight container for up to one week. To keep them fresh, separate layers with parchment paper.