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Shortbread Linzer Cookies with Raspberry Jam

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These delicate, buttery shortbread cookies are filled with a vibrant homemade raspberry cranberry jam, perfect for any special occasion.

Ingredients

Scale
  • 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
  • 1/2 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

Instructions

  1. Place cranberries, raspberries, port wine, and brown sugar in a small pot.
  2. Cook over medium heat, stirring and smashing berries occasionally.
  3. Continue cooking for 25-30 minutes, or until the jam is super thick.
  4. Transfer the jam to a small bowl.
  5. Allow the jam to cool completely in the fridge.
  6. Whisk together flour, cornstarch, and salt in a medium bowl.
  7. Set the dry ingredients aside.
  8. Cream butter and granulated sugar with a stand mixer paddle for 2 minutes, until light and fluffy.
  9. Mix in the egg and vanilla on low speed until just combined.
  10. Scrape down the bowl.
  11. Mix in the dry ingredients on low speed until just combined and dough starts to come together.
  12. Divide the dough in half.
  13. Wrap each dough half loosely in plastic wrap.
  14. Use a rolling pin to roll each wrapped dough half into a flat disc.
  15. Refrigerate dough discs until firm, about 30 minutes.
  16. Preheat the oven to 350 F (180 C).
  17. Unwrap one firm dough disc.
  18. Place the dough between two sheets of parchment paper.
  19. Roll the dough to 1/4 inch thickness.
  20. Transfer the parchment-sandwiched dough to a baking sheet.
  21. Repeat with the second dough disc.
  22. Freeze both dough slabs (still in parchment) for 15 minutes.
  23. Use a 2 1/2-inch round cookie cutter to cut out an even number of cookies.
  24. Gather the scrap dough, roll, and repeat cutting.
  25. Use a smaller, decorative cutter to cut out the center of half of the cookies.
  26. Transfer all cut-out cookies to a parchment-lined baking sheet.
  27. Freeze the cutout cookies for at least one hour, or until completely frozen solid.
  28. Bake cookies for 10-12 minutes, or until tops look matte and bottoms are very light brown.
  29. Remove from oven and let cool completely on the baking sheet.
  30. Once cool, dust the cookies with centers cut out with powdered sugar.
  31. Flip the solid bottom cookies upside down.
  32. Spread about one teaspoon of cooled jam onto the center of each bottom cookie.
  33. Sandwich a powdered sugar-dusted, cut-out cookie on top.
  34. Enjoy immediately or store.

Notes

Ensure all ingredients, especially butter and egg, are at room temperature for best results.
Do not overmix the cookie dough once flour is added, as this can make the cookies tough.
Chilling the dough thoroughly is crucial for easy handling and preventing cookies from spreading.
Measure flour by spooning it into the measuring cup and leveling off to avoid dry cookies.

Find it online: https://homecookstudio.com/shortbread-linzer-cookies-with-raspberry-jam/