Shortbread Linzer Cookies Recipe

Who can resist the buttery goodness of shortbread cookies paired with the sweet surprise of jam? Shortbread Linzer Cookies take that magic a step further, sandwiching rich jam between two melt-in-your-mouth cookies. Whether you’re baking for the holidays or simply craving something sweet, these delightful treats will become your go-to.

Imagine the joy of biting into a cookie that’s both delicate and flavorful, with a hint of fruitiness from your favorite jam. The best part? They’re surprisingly easy to make at home! You’ll love how simple ingredients come together for such an elegant dessert.

Ready to bake your new favorite cookie? Let’s dive into the recipe, where I’ll guide you step-by-step through this fun and delicious process!

Why This Recipe is Special

Unlike traditional Linzer cookies that often use almond dough, this version features a nut-free shortbread base. This change makes the dough much easier to handle, especially for beginners. Plus, the taste is a buttery, melt-in-your-mouth experience that pairs perfectly with a variety of jams.

Here’s why this recipe stands out:

Beginner-friendly: The shortbread dough is simpler to work with compared to traditional recipes that call for ground almonds.
Customizable filling: While raspberry or cranberry jam is a classic choice, feel free to experiment with your favorite jams or preserves.
Great for gifting: The elegant appearance and delicious taste make these cookies perfect for holiday gifts.

Ingredients Breakdown

For the Shortbread Dough

All-Purpose Flour (3 cups): Forms the base of the dough. Make sure to measure it correctly to avoid dense cookies.
Cornstarch (2 tablespoons): Adds tenderness and prevents the cookies from spreading too much.
Unsalted Butter (1 cup): The star of shortbread! Ensure the butter is at room temperature for easy creaming.
Granulated Sugar (1 ½ cups): Sweetens the dough while maintaining a crisp texture.
Vanilla Extract (2 tsp): Adds a warm, aromatic flavor. You can also use vanilla bean paste for a more intense vanilla flavor.
Egg (1 large): Helps bind the dough together, adding structure and moisture.

For the Jam Filling

Raspberries (½ cup) and Cranberries (1 ½ cups): The tartness of these berries balances the sweetness of the shortbread. Fresh or frozen berries can be used.
Port Wine (¾ cup): Adds depth of flavor to the jam. You can substitute it with another sweet wine or omit it for a non-alcoholic version.
Brown Sugar (¼ cup): Sweetens the jam and enhances the richness of the berries.

For Dusting

Powdered Sugar: A final dusting of powdered sugar gives the cookies an elegant finish.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar

In a large bowl, use an electric hand mixer or stand mixer to cream the unsalted butter and granulated sugar together on low speed for about 1-2 minutes, or until the mixture is light and fluffy. This step ensures the cookies will have a tender and crumbly texture.

Step 2: Add the Wet Ingredients

Once the butter and sugar are creamed, add in the room temperature egg and vanilla extract. Mix on low speed until just combined. Scrape down the sides of the bowl to ensure all the ingredients are evenly mixed.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. The dough should be crumbly but will start to stick together when pressed.

Step 4: Chill the Dough

Divide the dough into two equal parts. Wrap each half loosely in plastic wrap and roll into a flat disc using a rolling pin. Place the dough in the refrigerator for about 30 minutes until firm. Chilling the dough is essential to make it easier to handle and roll out later.

Step 5: Prepare the Jam Filling

While the dough is chilling, prepare the jam. In a small saucepan, combine the cranberries, raspberries, brown sugar, and port wine. Cook over medium heat, stirring occasionally for about 25-30 minutes, until the mixture thickens and the berries break down. Once thickened, remove the jam from the heat and allow it to cool completely before using.

Step 6: Roll and Cut the Cookies

Preheat your oven to 350°F (180°C). Roll out the dough between two sheets of parchment paper to about ¼ inch thickness. Use a 2 ½-inch round cookie cutter to cut out the cookies. For half of the cookies, use a smaller cutter to create a hole in the center. These will be the top layers of the sandwich cookies.

Step 7: Bake the Cookies

Place the cut-out cookies onto a parchment-lined baking sheet. Freeze the cookies for at least 1 hour before baking to prevent them from spreading. Bake at 350°F for 10-12 minutes, or until the tops look matte and the edges are just slightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 8: Assemble the Cookies

Once the cookies are fully cooled, dust the top cookies (the ones with the hole) with powdered sugar. Spread about 1 teaspoon of the cooled jam onto the bottom cookies, then sandwich the top cookies over the jam, pressing gently to adhere.

Tips for the Perfect Shortbread Linzer Cookies

Don’t Overbake: The cookies should be pale in color with only a slight browning at the edges. Overbaking will make them too crisp and dry.
Chill Between Steps: Always chill the dough after rolling and before baking. This prevents the cookies from spreading too much and helps retain their shape.
Use Quality Ingredients: High-quality butter and vanilla extract make a significant difference in the flavor of these cookies.

Jam Variations and Substitutes

While the traditional filling for Linzer cookies is raspberry or cranberry jam, there are several delicious alternatives:

Apricot Jam: For a sweet and tangy flavor that complements the buttery shortbread.
Blackberry Jam: Adds a deep, rich flavor with a hint of tartness.
Lemon Curd: If you prefer something tangier, lemon curd is a fantastic option.
Chocolate Ganache: For a decadent twist, fill your cookies with chocolate ganache for a rich, indulgent treat.

Common Mistakes to Avoid

Not Chilling the Dough: Skipping the chilling step will result in cookies that spread too much and lose their shape.
Overworking the Dough: Handling the dough too much can make the cookies tough. Be gentle when rolling and cutting the dough.
Skipping the Freezing Step Before Baking: Freezing the cookies before baking ensures that they hold their shape and bake evenly.

FAQs

Can I make the dough ahead of time?

Yes! You can make the shortbread dough up to two days in advance. Simply store it in the refrigerator, wrapped tightly in plastic wrap.

Can I freeze the baked cookies?

Absolutely! These cookies freeze well. After assembling, place them in an airtight container with layers separated by parchment paper. They can be stored in the freezer for up to 2 months.

Do I have to use port wine for the jam?

No, the port wine adds depth to the flavor, but you can substitute it with any sweet wine or even omit it altogether. If you choose to omit it, you may want to add a little more sugar to balance the tartness of the berries.

Summary and Final Thoughts

These Shortbread Linzer Cookies are a classic holiday favorite, made even better with a nut-free dough that’s easier to handle. The buttery, melt-in-your-mouth texture paired with the sweet and tart jam filling creates the perfect balance of flavors. Whether you’re baking these for a holiday cookie box or simply to enjoy at home, they’re sure to be a hit.

Remember to take your time with each step, from chilling the dough to baking and assembling the cookies. The result is well worth the effort, and you’ll end up with a beautiful and delicious batch of cookies that everyone will love!

Happy baking!