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
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.
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