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This rich raspberry linzer cookie recipe has been my secret weapon for holiday gatherings for years. The buttery shortbread combined with tart raspberry jam creates a perfect balance that looks as impressive as it tastes.
I first made these cookies for a Christmas cookie exchange and they disappeared within minutes. Now my family requests them year-round, especially when we have guests coming over who deserve something special.
Ingredients
- Butter at room temperature essential for proper creaming and that melt in your mouth texture
- Icing sugar sifted for a smoother dough and more delicate cookie than using granulated
- Salt balances the sweetness and enhances the buttery flavor
- Vanilla extract adds warmth to the shortbread base
- All purpose flour sifted to ensure proper incorporation and tender cookies
- Italian raspberry jam provides the perfect tart contrast to the sweet cookie
- Extra flour for rolling prevents sticking during the shaping process
- Extra icing sugar for dusting creates that classic linzer cookie look
Step-by-Step Instructions
- Cream Butter and Sugar
- Beat butter, icing sugar, salt and vanilla in stand mixer with paddle attachment for at least 3 minutes until truly light and fluffy. This extended mixing time incorporates air which creates the perfect texture.
- Add Flour
- Mix in sifted flour just until combined and a dough begins to form. Overmixing at this stage can develop too much gluten resulting in tough cookies.
- Rest the Dough
- Knead briefly with hands to form a ball, wrap in plastic, and refrigerate for at least 30 minutes. This crucial resting time allows the butter to firm up making the dough much easier to roll and cut.
- Roll and Cut
- Roll dough to ¼ inch thickness on a floured surface. Cut circles with a 3 inch cookie cutter, then create peekaboo windows in half of the circles using a smaller 1½ inch decorative cutter.
- Bake to Perfection
- Arrange cookies on parchment lined baking sheets and bake at 325°F for 15 20 minutes, rotating halfway through, until edges are light golden. Watch carefully as the high butter content makes them brown quickly.
- Assemble the Cookies
- Once cooled, spread jam on the whole cookie bases, dust the cutout tops with icing sugar, and sandwich them together for that classic linzer look.
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The raspberry jam is truly the star of this recipe. I once made these with homemade raspberry preserves from berries we picked at a local farm, and the brightness of that fresh jam elevated these cookies to something extraordinary that my guests still talk about years later.
Working With Shortbread Dough
Shortbread dough can be temperamental due to its high butter content. If the dough becomes too soft while rolling, simply return it to the refrigerator for 10 15 minutes before continuing. The cooler the dough remains during handling, the cleaner your cookie edges will be and the less spreading you will experience during baking.
Jam Selection Guide
While raspberry jam is traditional, these cookies open up a world of flavor possibilities. Apricot jam offers a subtle sweetness that pairs beautifully with the buttery cookie. Black currant preserves provide a sophisticated tartness. For holiday variations, consider cranberry or spiced apple butter. The key is choosing a jam with some acidity to balance the rich cookie base.
Storage And Freshness Tips
Store assembled cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep the cookie bases and tops separate until serving day, as the moisture from the jam will eventually soften the cookies. If you must store them assembled, place parchment paper between layers to prevent sticking. The cookie components without jam can be frozen for up to 3 months.
The History Behind Linzer Cookies
These charming cookies are derived from the famous Linzertorte from Linz, Austria, dating back to the 17th century. The torte features a similar almond pastry with raspberry jam. The cookie version became popular throughout Europe and eventually made its way to America. Traditional linzer cookies often include ground nuts, but this simplified version focuses on the perfect shortbread base while maintaining the classic appearance.
Recipe Q&A
- → Can I use other jam flavors besides raspberry?
Absolutely! While raspberry jam provides a classic flavor, you can substitute with strawberry, orange, fig, cherry, or apricot jam. Any fruit preserve that complements the buttery shortbread base works beautifully in these cookies.
- → What's the best way to prevent the dough from sticking when rolling?
Work quickly as the high butter content causes the dough to soften rapidly at room temperature. Add extra flour to your work surface and rolling pin as needed. If the dough becomes too soft, return it to the refrigerator for 10-15 minutes to firm up before continuing.
- → Can I make these cookies ahead of time?
Yes! The dough can be prepared and refrigerated for up to 3 days before baking. The baked cookies keep well in an airtight container for 4-5 days, though they taste best within the first 2-3 days when the contrast between crisp cookie and jammy center is optimal.
- → What cutout shapes work best for the center?
While traditional Linzer cookies often feature simple geometric shapes like circles or diamonds, you can use any small cookie cutter (about 1.5 inches). Holiday shapes like Christmas trees, stars, or hearts for Valentine's Day create a festive touch. The key is ensuring the cutout is significantly smaller than the base cookie.
- → Why is sifting the flour and icing sugar important?
Sifting removes any lumps and aerates the dry ingredients, resulting in a more uniform dough that combines more easily with the butter mixture. This step is crucial for achieving the proper shortbread texture that's tender rather than tough or crumbly.
- → How do I know when the cookies are properly baked?
Look for light golden edges while the centers remain pale. Overbaking can make them too crisp and brittle. The cookies will continue to firm up as they cool, so it's better to slightly underbake than overbake them.