Am I sharing another shortbread recipe? Yes…yes I am and quite honestly, I don’t care because you can NEVER have enough shortbread around Christmas. Am I right or am I right ladies and gents?
Todays bake is actually inspired by a cookie called the Linzer Cookie. Something I yet again hadn’t heard of until recently. What is a Linzer Cookie you ask? well, it is a “traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds in the dough”. Basically, in non technical terms: whatever jam you fancy sandwiched between two cookies. Sounds good, right?
I’ve slightly changed the recipe from the traditional Linzer Cookie as I don’t particularly like the sound of a nutty base. Instead, I went for traditional shortbread as I knew it would taste just as delicious.
I loved the idea of adding jam between two beautifully made shortbread biscuits. It just screamed festive to me and I couldn’t resist. So here I am today sharing with you my cookies inspired by the famous Linzer Cookies!
Category: Sweet Treats
Prep Time: 30 Minutes
Chill Time: 30 Minutes
Cook Time: 15-20 Minutes
Cooling Time: 30 Minutes
Decorating Time: 5 Minutes
Overall Time: 1Hour 45Minutes
Ingredients You Need:
- 227g Of Unsalted Butter
- 75g Of Icing Sugar
- 2tsp Of Vanilla Extract
- 400g Of Plain Flour
- Blackberry Jam
How To Make Cookies:
- Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper and preheat the oven to 170C / 150C Fan / Gas Mark 3.
- Secondly, with an electric whisk or stand mixer, beat together the 227g of butter with 75g of icing sugar and 2tsp of vanilla extract until light and fluffy (TIP: this should take at least 3 minutes).
- Continuing to beat, add in the 400g of plain flour until the mixture is combined. At this point a dough should begin to form.
- Next, remove the dough from the bowl and place onto a lightly floured surface and using your hands, knead the dough until a full ball forms (TIP: this should take at least 1 minute).
- Once you’ve kneaded your dough to the right consistency, wrap your dough up in clingfilm and place into the fridge for 30 minutes. This should harden the dough making it easier to roll.
- When the 30 minutes is up, take your dough out the fridge and on a lightly floured surface, roll out the dough with a rolling pin to a 1/4inch thickness.
- Using circle cookie cutter, cut out as many circles as you can (there should be around 10)
- Then, using a smaller cookie cutter, I used a small gingerbread man cutter, cut out the shape in the centre of half the circle cookies.
- Place your cut outs onto the two lined baking trays with space between them.
- Place the cookies into the oven for around 15-20 minutes until the edges are lightly golden.
- Remove the cookies from the oven once baked. Allow the cookies to cool on the baking tray before transferring onto a wire rack to cool completely.
- Once the cookies are cooled completely, spread the blackberry jam over the bottom of the full circle cookies.
- Finally, place the circle cookie with the cut out middle on top of the cookies with jam on. Finish with a dust of icing sugar.
That’s your Blackberry Jam Filled Cookies prepared, baked, cooled, decorated and ready for you to demolish!
Can we just take a moment to appreciate how damn cute these came out? Like seriously, how cute are the little gingerbread man cutouts? I’m obsessed!
Obviously, if you don’t like blackberry jam, you can change it for whatever jam you prefer. I can just imagine how yummy strawberry or raspberry jam would be… even lemon curd! oh my mouth is watering at the thought of it.
Have you ever heard of Linzer Cookies before? If so, have you ever tried them? Are they a favourite of yours?
Also, let me know in the comments below if you make my Linzer inspired cookies yourself and if you do, what your thoughts were on them.
Sending you all tons of love & hugs as always,