Linzer Shortbread Cookies with Strawberry Jam

Jan 18

What Makes These Irresistible?

Looking for a cookie that’s as stunning as it is delicious? These Strawberry Jam Linzer Cookies are a showstopper! With buttery, almond-infused dough and a vibrant jam filling, they strike the perfect balance between flavor and elegance. The signature cut-out design gives them a charming, bakery-style look, making them ideal for holidays, parties, or as a thoughtful homemade gift.

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Ingredients

12 tablespoons (170g) unsalted butter, softened
1/2 cup (99g) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/3 cups (160g) all-purpose flour
3/4 cup (72g) almond flour
1/4 teaspoon fine sea salt
Strawberry jam or lemon curd, for filling
Confectioners' sugar, for dusting

Instructions

Make the Dough: In a mixing bowl, beat the butter, sugar, and lemon zest (or cinnamon) on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed. Add the egg yolk and vanilla extract, beating until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and sea salt. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Avoid overmixing to ensure tender cookies.
Chill the Dough: Divide the dough into two equal portions and shape each into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
Roll and Cut: Remove one disc of dough from the refrigerator and let it sit at room temperature for 5–10 minutes, until slightly pliable but still cold. On a floured surface, roll the dough out to about 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter to cut out cookies. Transfer the cookies to a parchment-lined baking sheet.
Repeat the process with the second disc of dough. For half of the cookies, use a smaller cutter (like a heart or star) to cut out the centers to create the "window." Re-roll the scraps as needed, refrigerating if the dough becomes sticky.
Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 8–10 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Assemble the Cookies: Spread a small amount of strawberry jam or lemon curd on the flat side of the solid cookies.
Dust the Cutout Cookies: Dust the cut out cookies with confectioners' sugar. Place a cut out cookie on top, pressing gently to sandwich the cookies together and serve