Shortbread Linzer Cookies with Raspberry Jam
Deliciously buttery sandwich cookies filled with sweet-tart raspberry jam, perfect for gifts or tea time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temp
- 2/3 cup (135 g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam (seedless or your favorite)
Instructions
- Cream butter and sugar until light. Add egg yolk and vanilla; mix.
- Stir in flour and salt until a soft dough forms. Do not overwork.
- Wrap dough and chill for 30–60 minutes.
- Roll dough to 1/8–1/4 inch thick on a floured surface. Cut even rounds with a cookie cutter. For half the pieces, cut a small heart or circle in the center.
- Bake at 350°F (175°C) for 8–10 minutes until edges are set and pale. Cool completely.
- Spread about 1/2 tsp jam on the solid cookie. Top with the cutout cookie and press lightly. Dust with powdered sugar if you like.
Notes
Dough can be chilled for up to 48 hours or frozen for later baking. Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Find it online: https://diyprzepisy.com/shortbread-linzer-cookies-raspberry-jam/