Shortbread Linzer Sugar Cookies
A sweet, special sugar cookie all dressed up for the holidays. This shortbread linzer cookie recipe makes a batch of the prettiest, most tender butter cookies around.
Servings: 18 to 24 cookies (depending on cutter size)
Calories: 172kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 stick plus 2 tablespoons (10 tablespoons total) unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons pure vanilla extract
- Zest of 1 lemon, optional
- 1/2 cup strawberry or raspberry jam
- Confectioner's sugar, for dusting
Instructions
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar together at medium speed until light and fluffy. Add the egg, egg yolk, salt, vanilla, and lemon zest (if using). Continue to beat until fluffy and well mixed. Scrape the bowl to make sure everything is evenly incorporated.
- Add the flour and baking powder and mix on low just until fully incorporated.
- Turn the dough out onto a lightly-floured surface and divide into two balls. Press or roll each ball of cookie dough into a flattened round about 1/2" thick, lightly dusting with flour as needed. Wrap each flattened round in plastic wrap and chill fully.
- Preheat the oven to 350°F and line or grease two cookie sheets. Working with one flattened cookie dough at a time to keep the other chilled, unwrap the cookie dough and lightly flour both sides. Roll the dough to 1/8" thick. Use cookie cutters to cut shapes, then use a smaller cutter to cut a window in half the cookies. (These will be the top halves of the cookies.)
- Transfer the cookies to the baking sheet, leaving 1/2" of space between each. Bake for 9 to 11 minutes, or until lightly brown on the bottom. Let cool on the baking sheet for a few minutes before transferring to a rack to cool fully.
- While the first round of cookies are baking, gather the cookie dough scraps into a ball. Re-roll into a flat round. Cover and chill. Remove the second chilled cookie dough from the fridge and make next round of cookies. Repeat until all the dough has been used.
- When the cookies are cool, warm the jam and stir with a spoon to loosen it to an easily spreadable consistency. Spread a small spoonful of jam over the bottoms of each cookie, leaving a border to allow spread. Top each jam-filled cookie with a linzer top.
- Dust with confectioner's sugar and serve.
Nutrition
Calories: 172kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 124mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
