Description
Shortbread Linzer Cookies with Raspberry Jam are a delightful treat that perfectly combines buttery, crumbly goodness with a vibrant raspberry filling. Dusted with powdered sugar, these cookies not only taste heavenly but also look stunning on any dessert table. Ideal for festive gatherings or cozy evenings, they promise to be an instant favorite in your baking repertoire.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup powdered sugar (for dusting)
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (about 3 minutes).
- Gradually mix in the flour and vanilla extract until fully combined, being careful not to overwork the dough.
- Wrap the dough in plastic wrap and refrigerate for one hour to chill.
- On a floured surface, roll out half of the chilled dough to about 1/4 inch thick. Cut out shapes, ensuring half have a center cut-out.
- Place cookies on prepared baking sheets and bake for 10-12 minutes or until lightly golden around the edges. Allow cooling on wire racks.
- Assemble by spreading raspberry jam on solid cookies and sandwiching them with the cut-out ones. Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: - Substitute raspberry jam with apricot or strawberry jams for variations. - Add lemon zest or almond extract for an extra flavor kick. - Store in an airtight container at room temperature for up to a week.