Shortbread Linzer Tart Cookies

Being a little enthusiastic this year I decided to try a new twist, making a combination of two of my favorite Christmas Cookies. This is a slight adaption of my World’s Best Shortbread Cookies that is although time consuming certainly worth the effort.

I don’t often try to endorse a product and really any raspberry jam or preserve that you like will probably work just fine, it’s just that I have always had success with Smucker’s.

Special tools needed if you have them would be small aspic cutters to create the centers , but if you don’t have them just make the cookies without the cutouts.

Ingredients for Shortbread Linzer Tart Cookies

2 cup Butter softened
1 cup granulated sugar
3 cups all purpose flour
1 cup ground almonds or Hazelnuts
1 egg yolk
1 tsp vanilla
1 or 2 jars Smucker’s raspberry preserve
powdered sugar to top the cookies
2-3 Tbs Bransy or Cognac (optional)

Directions for Shortbread Linzer Tart Cookies

Pre heat oven to 300°.

In the bowl of a mixer cream the butter and sugar until light and fluffy.

Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.

Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a ¼ inch thickness, you don’t want the cookies too thin as they are slightly crumbly.

Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.

Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 – 30 minutes until the cookies are just beginning to brown.

Remove to a wire rack and allow to cool completely.

Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.

Optionally take the preserve and put in a small sauce pan and add 3 Tbs of Brandy for every full jar of preserve bring up almost to a boil and stir to combine, then allow to cool and thicken before placing on the cookies.

Store in an air tight container.

Here are a few items to help make this recipe:
KitchenAid KP26M1XER 6 Qt. Professional 600 Series – Empire Red
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8″ x 16-1/2″

I’m going to sleep tonight with visions of shortbread linzer tarts in my head—– and tummy! Yum!!!!!! 5 Paws

Yum

Shortbread Linzer Tart Cookies

Ingredients

2 cup Butter softened
1 cup granulated sugar
3 cups all purpose flour
1 cup ground almonds or Hazelnuts
1 egg yolk
1 tsp vanilla
1 or 2 jars Smucker's raspberry preserve
powdered sugar to top the cookies

Instructions

Pre heat oven to 300°.
In the bowl of a mixer cream the butter and sugar until light and fluffy.
Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.
Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a ¼ inch thickness, you don't want the cookies too thin as they are slightly crumbly.
Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.
Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 - 30 minutes until the cookies are just beginning to brown.
Remove to a wire rack and allow to cool completely.
Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.
Store in an air tight container.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/shortbread-linzer-tart-cookies/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

April 16, 2013November 13, 2014

Peanut Butter Shortbread

Peanut Butter Scottish Shortbread

I’m in an experimental mode trying out this new recipe format and I needed a quick recipe to post so I broke out my great peanut butter shortbread recipe. The recipe format didn’t work so here’s my standard recipe format for my great Peanut butter Scottish shortbread.

Ingredients for Peanut Butter Scottish Shortbread

16 oz butter
16 oz peanut butter
1 cup caster sugar
3 cups flour
1 cup rice flour

Preheat oven to 325°

In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.

In a separate bowl put the two flours and whisk to blend. Slowly the flour add to the creamed butters and sugar. Continue to mix until completely combined. Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet. Use a fork or a cookie stamp to flatten slightly. Bake for about 28 minutes until lightly browned. Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.

Here’s a few items to help prepare this recipe
OXO Good Grips Medium Cookie Scoop
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver

Peanut Butter in a shortbread cookie, Sheer Genius ! 5 paws for sure!

Peanut Butter Shortbread

2013-10-17 18:23:40

Yields 60

A great cookie

Write a review

Save Recipe

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

16 oz butter
16 oz peanut butter
1 cup caster sugar
3 cups flour
1 cup rice flour

Instructions

Preheat oven to 325°
In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.
In a separate bowl put the two flours and whisk to blend. Slowly the flour add to the creamed butters and sugar. Continue to mix until completely combined. Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet. Use a fork or a cookie stamp to flatten slightly. Bake for about 28 minutes until lightly browned. Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

February 2, 2013December 9, 2014

Classic Scottish Shortbread Recipe

Classic Scottish Shortbread

This Scottish Short Bread Recipe was a 2013 award winner at the Sarasota Highland Games. It’s a very traditional and simple recipe that can be added to or embellished any way you want.

Set oven to 325° with rack in the center

Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3:

½ cup of granulated sugar
1 cup = 2 sticks = ½# of Butter
1½ cups of all purpose flour

You can make larger batches just multiply the ingredients equally.
Put the sugar and the butter into a mixer and cream them. Once creamed begin to slowly add the flourAdd all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼” thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork. Cook for about 25 – 30 until edges begin to lightly brown and transfer to a wire rack and cool completely.Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan. Take a floured fork and lightly press down on the cookie ball. Cook for appox 28 minutes until the edges begin to lightly brown. Remove to a wire rack and cool completely.Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.

Here’s a few things that will help make baking these cookies a little easier

Zeroll Universal Small EZ Disher Food/Ice Cream Scoop, Orange
KitchenAid KP26M1XPM Professional 600 Series 6-Quart Stand Mixer, Pearl Metallic
Brown Bag Scottish Thistles Shortbread Pan
Personalized Scottish Thistle Glass Cookie Jar

Th’ king o’ biscuits oor hielan shortbread. A treat a’ year round bit especially at yule. I give it 5 paws all the time.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Classic Scottish Shortbread

2013-11-24 15:43:09

An award winning recipe for the King of cookies

Write a review

Save Recipe

Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3

½ cup of granulated sugar
1 cup = 2 sticks = ½# of Butter
1½ cups of all purpose flour

Instructions

Put the sugar and the butter into a mixer and cream them. Once creamed begin to slowly add the flour
Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.
Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼" thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork. Cook for about 25 - 30 until edges begin to lightly brown and transfer to a wire rack and cool completely.
Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan. Take a floured fork and lightly press down on the cookie ball. Cook for appox 28 minutes until the edges begin to lightly brown. Remove to a wire rack and cool completely.
Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.

Notes

Will keep in an air tight container for up to two weeks, but don't worry they won't last that long!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/