Linzer Cookies

It doesn’t ever quite feel like the holiday season until you see a plate of Linzer cookies on the table just calling your name. Feel free to mix and match jam flavors to create a more colorful spread! I like sticking with raspberry since the deep red color just looks so festive.

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Cookies:

  • ½ cup solid shortening, softened
  • ¼ cup unsalted butter, softened
  • ¼ cup sour cream
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour plus two tablespoons for rolling
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Filling:

  • ¾ cup seedless raspberry jam
  • ¼ cup confectioners’ sugar

Directions:

  1. In an electric mixing bowl, combine the solid shortening, unsalted butter, and sour cream and beat on medium-high for 1 minute until smooth. Add the granulated sugar and light brown sugar and beat on medium for 2 minutes until light and creamy, scraping down the bowl once. With the machine running, add the egg and vanilla extract.
  2. In a large mixing bowl, combine 2 ½ cups of the flour, cornstarch, baking powder, and salt and toss with a fork to mix. With the machine running, add the sugar mixture gradually and beat just until all dry ingredients are incorporated. Scrape down the bowl, remove the dough to a work surface, and divide it in half. Then form each half into an 8-inch disc and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
  3. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
  4. Remove one disc at a time from the refrigerator and roll on a lightly floured surface to 1/8-inch thickness. Use a 3-inch cookie cutter (round or scalloped edge) to cut the dough, placing the cutouts on the prepared baking sheets. Repeat with the second disc.
  5. Use a smaller cookie cutter to cut the centers from half of the rounds.
  6. Bake for 8–10 minutes until the bottoms are just beginning to brown around the edges. Cool on wire racks.

Filling:

Place the uncut cookies on a work surface and spread them evenly with a thin layer of the seedless raspberry jam. Use a small sieve to sprinkle confectioners’ sugar over the cookies with the cutouts, then gently place them on top of the jam-covered cookies and press very lightly to adhere. Serve.