When the holiday season rolls around, I find myself diving into the kitchen, ready to whip up sweet delights that remind me of family gatherings and festive cheer. One of my favorite treats to make during this time is shortbread linzer cookies with raspberry jam. They’re buttery, delicate, and bursting with fruity flavor. Plus, they make for an excellent gift or a finishing touch to any dessert platter.
These cookies are special not just for their delightful taste but also for their charming appearance. With their heart-shaped cutouts revealing a ruby-red center, they’re as pleasing to the eye as they are to the palate. Enjoyed with a cup of tea or coffee, or even as a festive dessert at celebrations, these cookies hold a unique spot in my heart (and stomach!).
Why you’ll love shortbread linzer cookies
- Rich buttery shortbread provides a melt-in-your-mouth texture.
- Raspberry jam adds a sweet-tart burst of flavor.
- Perfect for gifting or sharing at gatherings.
- Easy to make with simple ingredients.
- Great for baking ahead and storing for later.
“These cookies are beautiful to look at and even better to eat.”
Step-by-step overview
Making shortbread linzer cookies involves creating a luscious jam to sandwich between two delicate shortbread cookies. Once you make the jam and cookie dough, you’ll cut out the shapes and bake them to perfection, finishing off with a dusting of powdered sugar.
What ingredients do I need for shortbread linzer cookies?
- 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
- 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)
Ingredient notes & swaps
- Use fresh berries if you have them; they can enhance the flavor of the jam.
- The port wine can be replaced with another fruit-forward wine, but it may change the flavor slightly.
- Cornstarch aids in achieving a tender cookie texture and can be substituted with more flour if necessary.
- Consider using almond flour for a gluten-free version, but adjust the quantity.
How do I make shortbread linzer cookies step-by-step?
Making shortbread linzer cookies is a straightforward yet rewarding process. You’ll start by preparing the raspberry jam, followed by the cookie dough.
- Make the jam: In a saucepan, combine frozen cranberries, frozen raspberries, port wine, and brown sugar. Heat over medium until the mixture simmers. Cook until it thickens, about 10-15 minutes. Let it cool.
- Make the cookie dough: In a large bowl, beat the unsalted butter and granulated sugar together until fluffy. Add the egg and vanilla extract, mixing until combined.
- Gradually add in the flour, cornstarch, and salt. Mix until the dough comes together. Chill it in the refrigerator for about an hour.
- Preheat the oven to 350°F. Roll out the dough on a floured surface to about ¼ inch thick.
- Cut into shapes, using a cookie cutter for the bases and a smaller cutter for the center cutouts.
- Bake for 10-12 minutes, until the edges are lightly golden. Cool before assembling.
- Spread cooled jam on half of the cookies, then top with the other half. Dust with powdered sugar before serving.
Pro Tip: If your dough feels too soft when rolling it out, chill it again for 10-15 minutes to make handling easier.
You should see a delicate golden hue on the edges of the cookies when they are done, indicating they’re perfectly baked.
Helpful cooking tips
- Make sure your butter is at room temperature; this helps it blend better with sugar for a lighter cookie.
- Chill the dough before rolling it out; this reduces spreading and helps maintain shape.
- If the jam appears too runny after cooking, simmer it a bit longer to thicken; it should coat the back of a spoon when it’s ready.
- Sift powdered sugar just before dusting for a light, fluffy finish that enhances presentation.
How should I serve it?
These cookies are best served with a light dusting of powdered sugar on top. For an elegant touch, arrange them on a decorative plate with a side of extra raspberry jam. They pair beautifully with a cup of tea or a glass of dessert wine, adding to your festive spread.
Can I make it ahead? How do I store and reheat it?
You can easily make shortbread linzer cookies ahead of time. After baking, store them in an airtight container at room temperature for several days. If you want to keep them longer, freeze the assembled cookies in a single layer, then transfer them to a container. Thaw them in the fridge when you’re ready to serve.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
- Dry cookies: Ensure you measure the flour precisely; too much can dry them out. If they turn out crumbly, consider adding a touch more butter.
- Bland flavor: Always taste your jam before spreading; if it’s not sweet enough, adjust the sugar during cooking.
- Soggy cookies: Allow the jam to cool completely and consider baking the cookies for a few more minutes to dry them out further.
- Uneven shapes: Using a rolling pin guide can help maintain even thickness for all cookies.
What variations can I try?
You might want to play around with the filling by incorporating different jams, such as apricot or strawberry, but keep in mind they may alter the flavor profile. For a nutty twist, adding finely ground almonds or hazelnuts to the dough can give an added depth, although this is optional.
FAQs
Can I use fresh fruits instead of frozen for the jam?
Yes, fresh fruits can enhance the flavor and texture of the jam but may require a shorter cooking time.
Can I substitute the port wine?
You can use other types of wine or even fruit juice for a non-alcoholic version, but it might affect the taste.
How thick should the jam be?
Your jam should be thick enough to spread, clinging to the back of a spoon; if it’s too runny, simmer longer to evaporate excess moisture.
Are linzer cookies gluten-free?
While traditional linzer cookies contain flour, you can use gluten-free flour blends to create a gluten-free version.
How long can I freeze linzer cookies?
You can freeze them for up to three months; just make sure they’re well wrapped to prevent freezer burn.
Shortbread Linzer Cookies
Ingredients
Method
- In a saucepan, combine frozen cranberries, frozen raspberries, port wine, and brown sugar.
- Heat over medium until the mixture simmers, then cook until it thickens, about 10-15 minutes.
- Let the jam cool.
- In a large bowl, beat the unsalted butter and granulated sugar together until fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add in the flour, cornstarch, and salt, mixing until the dough comes together.
- Chill the dough in the refrigerator for about an hour.
- Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about ¼ inch thick.
- Cut into shapes using a cookie cutter for the bases and a smaller cutter for the center cutouts.
- Bake for 10-12 minutes, until the edges are lightly golden. Cool before assembling.
- Spread cooled jam on half of the cookies, then top with the other half.
- Dust with powdered sugar before serving.