Shortbread Linzer Cookies with Raspberry Jam

Cozy Shortbread Linzer Cookies with Raspberry Jam

As the leaves turn golden and the crisp air fills with the scent of baking treats, there’s nothing quite like the feeling of creating a little piece of warmth in your kitchen. Shortbread Linzer Cookies with Raspberry Jam bring back fond memories of warm afternoons in my grandmother’s kitchen, where the aroma of buttery cookies danced with the tangy sweetness of homemade jam. These cookies are not only a beautiful addition to any gathering but a comforting treat perfect for chilly days. With a delicate crumb and exquisite flavors, they embrace the essence of the season while inviting you to linger over a warm cup of tea.

This is definitely one you’ll want to pin for later!

Why You’ll Love This Recipe

• Irresistibly Tender: These cookies are soft and buttery, melting in your mouth with each delicious bite.
• Perfectly Sweet & Tart: The combination of raspberry and cranberry jam adds a delightful zing that balances the rich flavors.
• Gather the Family: A wonderful recipe to make together during the holidays, creating memories built around the warmth of the kitchen.
• Beautiful Presentation: Their intricate appearance makes them an eye-catching treat for any occasion.
• Easy to Customize: Alter flavors or jams to suit your personal taste, allowing for creativity in this classic recipe.

What You’ll Need

Gather these simple ingredients to create your Shortbread Linzer Cookies with Raspberry Jam:

• 1 ½ cups frozen cranberries
• ½ cup frozen raspberries
• ¾ cup non-alcoholic substitute (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 cranberries, raspberries, non-alcoholic substitute, and brown sugar over medium heat. Stir and smash the berries occasionally for about 25-30 minutes, or until the jam becomes super thick.
2. Transfer the jam to a small bowl and allow it to cool completely in the fridge before using.

Make the Cookie Dough

3. In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
4. In a stand mixing bowl, cream the butter and sugar with the paddle attachment for 2 minutes until light and fluffy.
5. Mix in the egg and vanilla on low speed until just combined, scraping down the bowl as necessary.
6. Gradually mix in the dry ingredients on low speed until just combined and the dough starts to come together.
7. Divide the dough in half, wrap each half loosely in plastic wrap, and use a rolling pin to roll them into flat discs. Refrigerate until firm, about 30 minutes.
8. Once firm, unwrap the dough and place each slab between two sheets of parchment paper, rolling it to 1/4 inch thickness. Transfer both slabs (still sandwiched in parchment) to a baking sheet and freeze for 15 minutes.
9. Using a 2 ½” round cookie cutter, cut out an even number of cookies. Gather the scrap dough, roll it out again, and repeat. For half of the cookies, use a smaller decorative cutter to cut out the center. Transfer these to a parchment-lined baking sheet.
10. Freeze the cutout cookies for at least one hour, or until they are completely frozen solid.
11. 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. (In my oven, 11 minutes is perfect!)
12. Once cool, dust the tops of the cookies with powdered sugar. Then flip the bottom cookies upside down and spread about one teaspoon of jam onto the center. Sandwich the cut-out cookie on top and enjoy!

Delicious Variations to Try

• Nutty Delight: Add a handful of ground almonds to the dough for a rich, nutty flavor that complements the sweetness of the jam.
• Zesty Lemon Infusion: Replace the vanilla with lemon zest for a bright and refreshing twist that pairs beautifully with the berries.
• Chocolate Dipped: After assembling, dip half of each cookie in melted dark chocolate for an indulgent treat.
• Spiced Version: Add a pinch of cinnamon or nutmeg to the dough for a cozy spice that warms up the flavors.

Chef Emma’s Helpful Tips

• Make-Ahead Advice: The cookies can be made ahead of time and stored in an airtight container for several days. Just add the jam shortly before serving.
• Ingredient Swaps: Feel free to swap out the fruit jams based on seasonal availability. Strawberry or blueberry would work beautifully!
• Rolling Precision: Keeping the dough cold makes it easier to roll without sticking. Remember to refrigerate after cutting!
• Storage Suggestions: Store any leftover cookies in a cool, dry place or the fridge to maintain their freshness.

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? Yes! The cookie dough and jam can be made ahead of time and stored separately.

• Can I use different ingredients? Absolutely! Feel free to substitute with your favorite berries or add nuts to the dough.

• How do I store leftovers? Store leftovers in an airtight container at room temperature for up to a week.

• How long does it last? When stored properly, these cookies can last up to a week, but they’re sure to disappear quickly!

Cozy Closing Note

These Shortbread Linzer Cookies with Raspberry Jam are a delightful treat that combines nostalgia with a touch of elegance. Each bite is not just a cookie but a cherished memory waiting to be made. Perfect for sharing or keeping all to yourself, these cookies embody the warmth of home and the joy of the season. Save this recipe to your “Cozy Treats” board so it’s ready when you need a comforting dessert!