Shortbread Linzer Cookies with Raspberry Jam

Shortbread Linzer Cookies with Raspberry Jam

Ingredients

3 ½ cups all-purpose flour
¾ tsp salt
1 ½ cups unsalted butter (3 sticks), softened
1 cup powdered sugar
2 tsp vanilla extract
1 ½ tsp lemon zest
cup seedless raspberry jam

Directions

Preheat the oven to 350° F and line two cookie sheets with parchment paper. In a small bowl, whisk together the flour and salt. Set aside.

In a large bowl, cream the butter and powdered sugar until the mixture is fluffy and pale yellow. Add the vanilla extract and lemon zest until it’s thoroughly mixed. Then, add the flour a cup at a time, until you have a crumbly dough that’s starting to come together.

Turn the dough onto a pastry or cutting board. Press the dough together with clean hands until you have a smooth ball of dough. Cut the dough into two, and flatten each portion into a 1/2” disc. Wrap with plastic/beeswax wrap, and freeze for about 15 minutes. Alternatively, refrigerate until you’re ready to use the dough. (**The chilling part is not necessary, I just think it makes rolling the dough easier**).

On a lightly floured surface, roll each disc of dough until it’s 1/4” thick. Cut out an even number of 3” circles with a cookie cutter. Use a small cookie cutter to cut out a shape from half of the cookies. Place the cookies 1” apart on the prepared sheets, and bake for 10-12 minutes, until the bottoms and edges are lightly browned. (You may have to bake the cookies in batches). Let cool for about 5 minutes on the pan, and then move the cookies to a wire rack to completely cool.

Once the cookies are cooled, spread about 1 teaspoon of jam onto the bottom cookies, and then sandwich the cut-out cookies on top. Dust with powdered sugar, and store in an airtight container for up to a week.

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Cardamom Gingerbread Cookies + Orange Glaze

Cardamom Gingerbread Cookies + Orange Glaze

Ingredients

Cardamom Gingerbread Cookies
4 cups all-purpose flour + more for stamping
2 tbsp cocoa powder (I use dark)
½ tsp baking soda (optional, for very soft cookies)
½ tsp salt
1 tbsp cardamom
1 tsp ginger
½ tsp cinnamon
¼ tsp cloves
1 cup unsalted butter, softened
1 cup brown sugar
1 egg, room-temperature
1 tsp vanilla extract
½ cup molasses
Orange Glaze
1 ½ cups powdered sugar
¼ cup milk (or orange juice)
1 tsp vanilla extract
Zest of 1 orange

Directions

Cardamom Gingerbread Cookies

Preheat an oven to 375°F, and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda (if you want cakey cookies – optional!), salt, cardamom, ginger, cinnamon, and cloves. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla until incorporated. Then, beat in the molasses until thoroughly mixed.

Add half of the flour mixture until incorporated. Mix in the remaining flour mix. Use your hands to knead the dough until it comes together and there are no dry spots.

Roll the dough, 2 tablespoons at a time, and then flatten each ball into a disc. Dust a cookie stamp lightly with flour and firmly press the cookie stamp into one of the balls of dough. Repeat with remaining dough until all of your cookies are stamped. If you want clean edges, use a 2-2 1/2 inch cookie cutter to cut off the rough edges.

Line the cookies on the prepared sheets 2 inches apart. **Optional: refrigerate the cookies for 30 minutes – I do this to ensure the design on the cookies remains pronounced. However, I’ve baked them from room temperature, and it doesn’t make a huge difference. Up to you!** Bake the cookies for 10-12 minutes until just baked. They will puff up a little, but they will deflate once they cool.

Let the cookies cool on the sheet pan for a few minutes, and then place the cookies on a rack and let cool completely. Glaze with the orange glaze (below), and let the glaze harden. Store in an airtight container for up to three days.

Orange Glaze

In a small bowl, whisk together all of the ingredients. Add more milk if it’s too thick or powdered sugar if it’s too thin. Glaze the cookies!