Raspberry Linzer Cookies - Raspberry Jam Cookies
These raspberry Linzer cookies are classic Christmas jam sandwich cookies. Buttery shortbread sugar cookies filled with jam. They make a perfect tea time treats as well as gifts to family and friends during Christmas.
Christmas, cookies, fall, Gifts, Linzer, Linzer Cookies Recipe, Shortbread
Meas Cups and Spoons
(1 stick) unsalted - room temperature
Combine flour, cornflour, and salt.
Cream butter and powdered sugar in your mixing bowl until light and fluffy.
Do not skimp on this step or the cookies will be very dense.
Add in the salt and vanilla.
Followed by the eggs, one at a time – incorporating each well.
Next, pour in the flour mixture.
Bring the dough together and divide into two discs.
Wrap in cling/plastic wrap for at least 1 to 2 hours.
ROLL AND BAKE COOKIES
Preheat the oven at 170 C / 340 F.
Roll both the disc to about 1/8 inch in thickness on a lightly floured surface.
To make the bottom cookie, cut out the cookies using a Linzer cookie cutter without the center attachment. Or use a 3″ round cookie cutter.
To make the top cookie, cut out the cookies using Linzer cooker cutter with the center attachment. Or use two 3″ and 0.5″ round cookie cutters.
Place the cookies on a parchment-lined baking tray.
Bake the cookies on the center rack for about 6 to 8 minutes.
Once baked, cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
SANDWICH THE COOKIES
Place a teaspoon of jam on the bottom cookie.
Dut the top cookies with powdered sugar.
Place the top cookie on the bottom cookie.
Voila – your raspberry Linzer cookies are ready.
STORAGE AND NOTES
This dough can be halved or double without any issues.
Store them in a cookie jar at room temperature for up to 5 or 6 days.
To make them in batches you can refrigerate the cookie dough for a week or
Freeze the dough for up to one month then – thaw in the fridge overnight before using.
Recipe by Veena Azmanov