Shortbread Linzer Cookies with Raspberry Jam
These small batch shortbread linzer cookies are made with just 6 simple ingredients that you probably already have in your pantry. Plus, they're made without almond flour, so they're nut-free.
Servings: 8
Calories: 219kcal
Equipment
- Stand mixer or electric hand mixer
- Rolling Pin
- Linzer cookie cutter (or 2 inch fluted round cookie cutter and tiny shape cookie cutters)
- Sifter (optional)
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup confectioners' sugar (plus more for dusting cookie tops)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¼ cup raspberry jam
Instructions
Make the cookie dough.
- In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, beat the butter, confectioner’s sugar, vanilla, and salt until smooth and well blended.
- Add flour and mix until combined and dough comes together.
- Cover bowl with plastic wrap and chill in the fridge for 30 minutes.
Roll and cut the cookies.
- Remove the chilled dough from the fridge and place it on a lightly floured surface. Use your hands to form the dough into a round disk. Then use a floured rolling pin to roll the cookie dough into a circle ¼ inch thick.
- Using a 2 inch fluted round cookie cutter, cut circles of dough. Then using a mini shape cookie cutter, cut shapes out of the center of half of the dough circles. Remove the cut out shapes from the cut cookies.
- Re-roll the scraps and repeat cutting out the cookies. You should have 16 cookie dough circles (8 with cut out shapes and 8 without).
- Transfer the cookie dough circles to baking sheets lined with parchment paper, leaving 2 inches of space between each cookie.
- Freeze the cookies until solid, about 2 hours.
Bake the cookies.
- When ready to bake, preheat the oven to 350°F.
- Bake the frozen cookies for about 8 minutes or until edges just begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Assemble the cookie sandwiches.
- Assemble the cookie sandwiches when the cookies have cooled completely. Place cookie tops (those with cutouts) on a surface (a baking sheet or piece of parchment). Add a bit of confectioners' sugar to a sifter and sprinkle over the cookie tops.
- Turn cookie bottoms (those without cutouts) upside down so that the side that touched the baking sheet while baking faces up. Spread each one with a heaping teaspoon of jam.
- Top each cookie bottom spread with jam with a cookie top dusted with confectioners' sugar and enjoy!
Notes
Storage: Store filled sandwich cookies in an airtight container at room temperature for up to 3 days. Alternatively the unfilled shortbread cookies can be stored at room temperature in an airtight container for up to 5 days.
Freezing Linzer Cookies: These cookies can be frozen - either filled or unfilled - in an airtight container for up to 1 month. If freezing the assembled sandwich cookies stack them between layers of parchment paper in the sealed container and know that the cookies will be slightly soft from the moisture of the jam when they're defrosted.
Nutrition
Serving: 1cookie | Calories: 219kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 151mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
