I’ve had a long love affair with shortbread cookies, so naturally this linzer cookie recipe is the one I picked to share today for the 8 Holiday Cookies To Jingle Your Bells blog hop. If you just happened to stop by or you’re joining me from My Casa Di Bella, welcome and get ready for a sugar rush!
That’s right, we have eight bloggers in this 8 Holiday Cookies To Jingle Your Bells blog hop, hosted by my very talented friend Marissa from My Casa Di Bella. Did you see her Coconut Lime Shortbread cookies? Yum! I’m so excited to be part of this cute group of bloggers. Keep scrolling for the links at the bottom of the post.
Linzer cookies are not only delicious but have an elegant presentation especially in the shape of large snowflakes. Traditionally the outside and inner shape don’t necessarily match, just use a round cookie cutter for the base and use whatever shape you like best in the center of the topper.
Linzer Cookie Recipe
- ¾ lb unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3 ½ cups all-purpose flour
- 1/2 cup seedless raspberry preserves or jam
- confectioners’ sugar for dusting
Preheat the oven to 350° F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, combine the flour and salt, then add them to the butter-and-sugar mixture. Mix on low-speed until the dough starts to come together.
Remove the dough from the mixing bowl and form into two flat disks. Wrap disks in plastic and chill in the refrigerator for about 30 minutes.
Roll the dough 1/4-inch thick on a surface lightly dusted with flour and cut with a cookie cutter. Place the cookies on a parchment lined baking sheet.
To achieve the look use snowflake cookie cutters in 3-1/2″ and 2-1/2″ sizes.
With 1/2 of the cookies, cut a hole from the middle of each cookie with the smaller snowflake shaped cutter creating a frame. Place cookie sheet in the refrigerator and chill for 15 minutes.
Bake the cookies for about 20 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.
Adapted from Ina Garten’s Mini Linzer Cookie Recipe. There are lots of shortbread recipes, but always go back to Ina’s because basically it’s hard to improve on perfection.
Don’t forget to follow Thistle Key Lane on Pinterest. I have been pinning recipes and holiday decor like crazy.
The Blog Hop Continues
Next on the blog hop is my friend Amber from Follow The Yellow Brick Home with a delicious gluten free vegan gingerbread cookie recipe that I’m very excited about. Be sure to visit all the ladies and don’t forget to pin these recipes for later.
Cheers!
LINZER COOKIE RECIPE
Ingredients
- 3/4 lbs unsalted butter at room temperature
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3-1/2 cups all-purpose flour
- 1/2 cup seedless raspberry preserves
- confectioners' sugar for dusting
Instructions
- Preheat the oven to 350° F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, combine the flour and salt, then add them to the butter-and-sugar mixture. Mix on low-speed until the dough starts to come together.
- Remove the dough from the mixing bowl and form into two flat disks. Wrap disks in plastic and chill in the refrigerator for about 30 minutes.
- Roll the dough 1/4-inch thick on a surface lightly dusted with flour and cut with a cookie cutter. Place the cookies on a parchment lined baking sheet. To achieve the look use snowflake cookie cutter in 3-1/2" and 2-1/2" sizes.
- With 1/2 of the cookies, cut a hole from the middle of each cookie with a smaller snowflake shaped cutter creating a frame. Place cookie sheet in the refrigerator and chill for 15 minutes.
- Bake the cookies for about 20 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
Recipe Notes
Adapted from Ina Garten's Mini Linzer Cookie Recipe.
In this recipe I used Red Currant Jam instead of raspberry. It's an excellent substitute and still somewhat traditional.
©2018 Linzer Cookie Recipe first appeared on Thistle Key Lane™