Shortbread Linzer Cookies with Raspberry Jam
Vanilla-y, lemony, and nut-free shortbread linzer cookies filled with a tart raspberry jam. A classic cookie that everyone will love!
Ingredients
- 420 grams all purpose flour, plus more for rolling (3 1/2 cups)
- 3/4 teaspoon Kosher salt
- 342 grams unsalted butter, softened (3 sticks/1 1/2 cups)
- 120 grams powdered sugar, plus more for decorating (1 cup)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon zest (about 1 large lemon)
- 206 grams seedless raspberry jam (2/3 cup)
Instructions
- Preheat the oven to 350°F (177°C) and line two cookie sheets with parchment paper. In a small bowl, whisk together the flour and salt. Set aside.
- In a large bowl, cream the butter and powdered sugar until the mixture is fluffy and pale yellow, 3-4 minutes. Add the vanilla extract and lemon zest until it's thoroughly mixed. Then, add the flour a cup at a time, until you have a crumbly dough that's starting to come together.
- Turn the dough onto a pastry or cutting board. Press the dough together with clean hands until you have a smooth ball of dough. Cut the dough into two, and flatten each portion into a 1/2-inch disc. Wrap with plastic wrap or parchment paper, and freeze for about 15 minutes. Alternatively, refrigerate until you're ready to use the dough.
- On a lightly floured surface, roll each disc of dough until it's about 1/4-inch thick. Cut out an even number of 3-inch circles with a cookie cutter. Use a small cookie cutter to cut out a shape from half of the cookies. Place the cookies 1-inch apart on the prepared sheets, and bake for 8-10 minutes, until the bottoms and edges are lightly browned. (Refrigerate the unbaked cookies while the others are baking.) Let the cookies cool on the sheet pan for about 5 minutes and then move them to a wire rack to cool completely.
- Once the cookies are cooled, spread about 1 teaspoon of jam onto the bottom cookies, and then sandwich the cut-out cookies on top. Dust with powdered sugar, and store in an airtight container for up to a week.
Notes
I used used a three-inch cookie cutter for the "main cookie" and a mini heart cut-out for the center.
The bottom cookies may puff up in the oven a little. Nothing to worry about! You could probably poke each cookie with the tines of a fork if you want them to be completely flat, but the jam may seep through!
You want to bake the cookies until they are just lightly browned on the bottom and edges. In my oven, they were perfect at 12 minutes.
Serving: 1cookie, Calories: 158kcal, Carbohydrates: 18.6g, Protein: 1.5g, Fat: 8.8g, Saturated Fat: 5.5g, Cholesterol: 23mg, Sodium: 116mg, Sugar: 6.8g
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