This post was sponsored by Kroger and Vermont Creamery. All opinions expressed in the post are my own and not those of The Kroger Co. It is that time of year where holiday baking is in full effect. One of my absolute favorite desserts to bake are cookies! They are easy, pretty, and always so delicious. You can’t go wrong! These Linzer cookies not only look festive but are melt in your mouth good!
If you didn’t know, a linzer cookie is basically a shortbread cookie sandwiched with raspberry preserves. And a shortbread cookie is mainly a sophisticated butter cookie. I worked at a bakery for 10 years, and one of my fondest memories was piping the jam for the oversized linzer cookies and sprinkling with powdered sugar. They always looked so festive and fun!
Since this is a butter-based cookie; the butter used must be of great quality since that is the star of the recipe. Cultured butter truly tastes better and I have had the pleasure of working with Vermont Creamery whose butter is superb. In this recipe, I use their cultured unsalted butter for that perfect flaky texture and buttery taste. The cultured butter tastes so good because of the fresh Vermont cream from local farms, and no shortcuts in processing. It’s also slow-churned to higher butterfat (82%), giving it both a higher smoke point and making it ideal for baking flaky crusts and delaminated doughs. To find their butter, visit your local Kroger store. I found mine at my local Mariano’s!
Other Holiday cookie recipes:
- 3/4 cup Unsalted Butter (1.5 sticks), room temperature Vermont creamery 82% unsalted cultured butter
- 1/2 cup White Sugar
- 1.5 tsp Vanilla Flavor
- 1/2 tsp Ground Ginger feel free to add up to a tsp. for a more spice flavor
- 1/2 tsp Ground Cinnamon feel free to add up to a tsp. for a more spice flavor
- Pinch of Salt
- 1 3/4 cup All Purpose Flour
- 1/2 cup Raspberry Preserves
- 1/2 cup Powdered Sugar
- In a Kitchenaid with a paddle attachment, add the butter and sugar. Cream this together.
- Then add the vanilla, ginger, and cinnamon to this and mix.
- After that, go ahead and add the flour. Please be aware that the first minute or two, the mixture will look like crumbs but as you keep mixing; it will start to come together.
- Once it starts to come together, mix with your hands to create a disc in shape. The dough should keep together nicely if not then it needs to be mixed more until it comes together. Cover in plastic wrap and place in the fridge for 1 hour to chill.
- After chilling, allow for the dough to come to room temp for 15 minutes until it can be rolled. Roll on a lightly floured surface using a lightly floured rolling pin until it is 1/4 inch thick.
- Using a cookie cutter of choice, make the cuts into the dough. Set aside in a pan. Repeat by rolling out the dough again and making cuts with the desired cookie cutter. In my case, a heart shape was used with crinkled edges.
- In half of the cookie cuts, make another small cut in the center using a small circle or in my case a smaller heart. This will allow for the jam to peak through the sandwiched cookie!
- Place the cookie cuts into the freezer until the oven reaches the temperature of 350 F. This should take about 10 min or so.
- Make sure to place the cookies on a pan lined with parchment paper to avoid any sticking and do not overcrowd the pan either. Bake for about 15-17 minutes until edges are lightly browned then allow to cool completely at room temperature.
- Pipe jam onto the cookie base or spread out with a spatula. For the top cookies, sprinkle with powdered sugar. Then place them on top fo the jam to create a sandwich cookie or in other words, a linzer cookie! Repeat, and enjoy as is!