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Shortbread Linzer Cookies with Raspberry Jam

Shortbread Linzer Cookies with Raspberry Jam - featured image
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Delicate, buttery shortbread cookies filled with a vibrant homemade cranberry-raspberry jam, perfect for any occasion.

Ingredients

Scale
  • 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
  • 1/2 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

Instructions

  1. Make the Jam:
  2. Place frozen cranberries, frozen raspberries, port wine, and packed brown sugar in a small pot.
  3. Cook over medium heat, stirring occasionally.
  4. Smash the berries occasionally as they cook.
  5. Continue cooking for about 25-30 minutes, or until the jam becomes very thick.
  6. Transfer the hot jam to a small bowl.
  7. Allow the jam to cool completely in the fridge before using.
  8. Make the Cookie Dough:
  9. In a medium bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt.
  10. Set the dry mixture aside.
  11. In a stand mixing bowl, add the room temperature unsalted butter and granulated sugar.
  12. Cream the butter and sugar with the paddle attachment for 2 minutes, until light and fluffy.
  13. Add the large egg and vanilla extract (or vanilla bean paste) to the creamed mixture.
  14. Mix on low speed until just combined.
  15. Scrape down the sides of the bowl with a spatula.
  16. Gradually add the dry ingredients to the wet mixture.
  17. Mix on low speed until just combined and the dough starts to come together.
  18. Divide the dough in half.
  19. Wrap each half loosely in plastic wrap.
  20. Use a rolling pin to roll each wrapped dough half into a flat disc.
  21. Refrigerate the dough discs until firm, about 30 minutes.
  22. Once firm, unwrap one dough disc.
  23. Place the dough between two sheets of parchment paper.
  24. Roll the dough to 1/4 inch thickness.
  25. Repeat with the second dough disc.
  26. Transfer both rolled dough slabs (still sandwiched in parchment) to a baking sheet.
  27. Freeze the dough slabs for 15 minutes.
  28. Preheat the oven to 350 F (180 C).
  29. Line a baking sheet with parchment paper.
  30. Using a 2 1/2 inch round cookie cutter, cut out an even number of cookies from the frozen dough.
  31. Gather any scrap dough, re-roll it, and cut out more cookies until all dough is used.
  32. Use a smaller, decorative cutter to cut out the center of half of the round cookies.
  33. Carefully transfer all cut-out cookies to the parchment-lined baking sheet.
  34. Freeze the cut-out cookies for at least one hour, or until they are completely frozen solid.
  35. Bake the frozen cookies for 10-12 minutes, or until the tops look matte and the bottom edges are very light brown.
  36. Remove cookies from the oven and let them cool completely on the baking sheet.
  37. Once cool, dust the tops of the cookies that have the centers cut out with powdered sugar.
  38. Flip the solid bottom cookies (without the cut-out centers) upside down.
  39. Spread about one teaspoon of the completely cooled jam onto the center of each solid cookie, spreading it slightly.
  40. Sandwich a powdered sugar-dusted cookie on top of each jam-filled cookie.
  41. Serve and enjoy!

Notes

Ensure butter and egg are at room temperature for best dough consistency.
Do not overmix the dough once flour is added to keep cookies tender.
Chilling the dough thoroughly prevents spreading and helps cookies hold their shape.
Cool the jam completely before assembling to avoid soggy cookies.

Find it online: https://thecozycuppa.com/shortbread-linzer-cookies-with-raspberry-jam/