I strongly believe that we should start baking now so come the 24th we can wake up, pop the big piece of meat in the oven and spend the rest of the day eating cookies and drinking prosecco. That’s what I am planning on doing. Do as much as you can before, so you don’t have to do that much on the actual day of the celebration.
These are shortbread Linzer cookies with raspberry jam. Linzer cookies have originated in Linz, Austria which I have actually visited about 100 years ago. The cookie recipe comes from a cake recipe with the same name. Traditionally they are almond flavored, but I decided to skip the nuts and go for a simple foolproof cookie recipe. Classic shortbread. Chilled in the fridge. Cut out to your desired shape and size. Filled with jam. I had this beautiful raspberry jam from my husband’s grandmother. Decided to go with that. It was a bit too runny, so maybe go for a thicker jam.
These are so easy to make and cook so fast. Then just cool them for a few minutes, let it snow with powdered sugar, and fill with the jam! They were gone super fast, to be honest. I am starting to worry about my waistline, but let’s leave that to next year. These shortbread Linzer cookies are the perfect size to have with a cup of nice tea or coffee. It’s a little bite-sized piece of happiness.
They look so festive that you can give these as a gift to your family or friends too! Just remember not to keep them in a warm room for too long. Other than that, you are set! You can make them in any shape or size you want. Just make sure to make a hole in the top ones. And you can improvise, if you have little star molds, make little star-shaped holes or even better, heart-shaped ones! It is all up to you. But the taste will still be great if you make them perfectly round with some circle cutters.
Now, let’s get those cookies baking and that prosecco pouring. If you are saving for the day of the celebration or just omit to drink at all, make a nice cup of tea instead, and let’s get started!
Shortbread Linzer cookies with raspberry jam
Equipment
- Food processor
Ingredients
- 300 g all purpose flour
- 200 g cold butter
- 100 g powdered sugar
- 1 egg yolk
- ½ tsp salt
- 3 tbsp cold water
- Powdered sugar for dusting
- Raspberry jam for filling
Instructions
- In a food processor add the flour, sugar and salt and process together. Add cubed cold butter and pulse
- Add the egg yolk and pulse
- One by one add tablespoons of cold water until the dough comes together, you may need more or less so add it one by one
- Place between 2 pieces of parchment paper and flatten and roll into a disc or a rectangle
- Place in the fridge for at least 1 hour
- Preheat your oven to 180°C
- Roll it out till the thickness of 0.5 cm and press in your desired shape
- If you have found that removing the cookies is a bit tricky, put the dough in the fridge for another 15 minutes
- I got 46 round cookies so I cut smaller holes in half of them
- Bake at 180°C for 15 minutes
- Let cool for 15-20 minutes before dusting all the cookies with powdered sugar
- Place the raspberry preserve on the bottom pieces and put the top pieces on and press together
If cookies just seem like something too small and clean for you, make these gingerbread rolls and get glaze everywhere.