Description
Shortbread Linzer Cookies with Raspberry Jam are the ultimate indulgence, combining a rich buttery shortbread base with a vibrant raspberry filling. These delightful cookies melt in your mouth, offering a perfect balance of sweet and tart flavors. Their beautiful presentation makes them an ideal treat for any occasion, whether it’s a festive gathering or an everyday sweet craving.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour, sifted
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy (3-4 minutes).
- In another bowl, whisk together flour and cornstarch. Gradually add to the creamed mixture while mixing at low speed until just combined.
- Divide dough into two disks, wrap in plastic wrap, and chill for at least one hour.
- Roll out one disk on a lightly floured surface to about 1/8-inch thickness. Use cookie cutters to cut shapes; ensure half have centers cut out.
- Bake for 10-12 minutes until edges are lightly golden. Cool completely before assembling with raspberry jam.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 25mg