Description
Indulge in shortbread Linzer cookies with raspberry jam for bakeryworthy bitesdelicate jamfilled layers that wow guests and spark dessert inspiration
Ingredients
Scale
1 cup (227 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups (315 g) all-purpose flour
1 cup (90 g) ground almonds (almond flour)
1/4 teaspoon salt
3/4 cup (about 200 g) raspberry jam
Powdered sugar for dusting
1 teaspoon lemon zest (optional)
Instructions
- Cream the softened butter with granulated sugar until pale and fluffy.
- Add the egg yolk and vanilla extract; mix until glossy. If using flax or aquafaba substitutions, whisk separately and add in place of yolk.
- Sift together flour, almond flour, and salt. Add to wet ingredients in two or three additions, folding until cohesive; avoid overworking.
- Turn dough onto a floured surface, form two disks, wrap, and refrigerate at least 1 hour (up to 2 days).
- Roll to 1/4 inch thickness; cut full cookies and window cookies; transfer to parchment-lined sheets; re-roll scraps.
- Bake at 350F (175C) for 10–12 minutes, until edges are lightly golden; rotate sheet halfway through; cool completely before assembling.
- Spread a teaspoon of jam on the flat side of a full cookie; top with a window cookie to form a sandwich; dust with powdered sugar if desired.
- Chill assembled cookies 15–20 minutes to set the jam and keep edges neat.
Notes
A buttery shortbread Linzer cookies recipe featuring a raspberry jam center, cut with a window to reveal jam, and baked to a crisp, melt-in-your-mouth bite. This guide includes tips for chilling, rolling, gluten-free and dairy-free substitutions, and storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180
- Sugar: 12 g
- Fat: 9.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 0.8 g
