Shortbread Linzer Cookies with Raspberry Jam
These Shortbread Linzer Cookies with Raspberry Jam are delicate, buttery, and filled with sweet-tart raspberry jam — a classic European-inspired treat perfect for holidays, gift-giving, or cozy afternoons. Make a batch of these elegant sandwich cookies and wow your friends and family with both taste and presentation!
Ingredients
- Cookie Dough:
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup almond flour optional, for authentic nutty flavor
- Filling:
- ½ –¾ cup raspberry jam smooth and slightly thick
- Optional Decorations & Variations:
- Powdered sugar for dusting
- Other jams: strawberry apricot, or blackcurrant
- Cookie cutters for festive shapes hearts, stars, snowflakes
- Melted white chocolate drizzle
Instructions
- Prepare the Dough
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour (and almond flour if using), mixing until dough just comes together. Wrap in plastic and chill 30 minutes.
- Cut and Shape Cookies
- Roll dough to ¼ inch thickness.
- Cut base cookies with a cookie cutter.
- Cut top cookies with a small shape in the center to reveal jam.
- Chill cookies on a parchment-lined baking sheet 10–15 minutes before baking.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 10–12 minutes until edges are lightly golden.
- Cool completely before assembling.
- Assemble and Decorate
- Spread a thin layer of raspberry jam on the bottom cookie.
- Gently press the top cookie with cut-out onto the jam.
- Dust with powdered sugar or drizzle melted white chocolate if desired.
Notes
- Keep dough chilled to maintain shape.
- Don’t overmix; shortbread should be tender and crumbly.
- Use slightly thick jam to avoid dripping.
- Dust only the top cookie before assembly for a polished appearance.