I am taking the classic Linzer cookie and changing it up just a bit. Yes, it is still the classic shortbread-style sandwich cookie, but these Stunning Shortbread Linzer Cookies with Cranberry Filling are so much more! Although these are traditional Christmas cookies, they also make really pretty Valentine’s Day cookies as well.
What Is A Linzer Cookie and What Makes Them So Good?
Linzer cookies are smaller versions of the Linzer Torte, a famous Austrian dessert. They have evolved over the last couple hundred years, but the process is still pretty much the same.
These cookies have that almond undertone they are so famous for. This creates the perfect base for any filling you might choose.
They are tender cookies, which is my favorite kind!!
I filled mine with my cranberry syrup, which is actually quite thick and perfect for these cookies. I love the pairing of the almond flavor and the spiced cranberry.
The last thing is this is a beautiful cookie. They never fail to impress!! Serve these and your family and friends will be so impressed!
Another beautiful cookie I love is these beautiful spritz cookies with jam.
- All-purpose flour- I used a blend of 3 flours in this recipe.
- Whole Wheat pastry flour- if you have been following my recipes for any period of time, you know I always like to incorporate whole grain flour in my recipes. I prefer whole wheat pastry flour as it is a lower protein flour, this keeps the cookies nice and tender as they should be.
- Almond flour- This with the almond extract is where those delicious almond undertones come from.
- Butter- is there even a question that butter would be in this recipe??
- Granulated Sugar- you can also use brown sugar if you prefer.
- Egg- This is a binder, and affects the texture and flavor as well.
- Vanilla- It doesn’t take much, but is necessary.
- Almond Extract- You can leave this out, but I really like the flavor.
- Salt- Again, just a touch, but necessary.
- Filling- I used my cranberry syrup that had been chilled. It is my preferred filling, but use any preserves you like here. Raspberry has been traditional.
- Powdered sugar- this isn’t necessary, but I like the look.
How To Make These Stunning Shortbread Linzer Cookies with Cranberry Filling
Start by making your dough. This is traditional cookie dough.
Mix your dry ingredients, except the sugar in a small bowl. Set it aside. Then in a medium-sized bowl, combine the butter and sugar and mix for a minute.
Add in the egg, vanilla, and almond extract. Mix only to combine. You do not want to overmix the dough at this point. Make sure and scrape down the sides of your bowl.
Next up are the dry ingredients. Again, only mix to combine.
Wrap and chill the dough. I like to chill for at least an hour.
Roll your dough on a lightly floured surface to about ⅛ -inch thick.
Cut out your cookies. Make sure to have equal numbers of tops and bottoms.
Gently move to your parchment-lined baking sheet. I like to freeze them for 10-15 minutes. Any rolled cookie usually benefits from a chill.
Bake until they are JUST BARELY golden brown on the bottoms.
Allow them to cool to room temp. Dust the tops with powdered sugar if you are using it.
Fill the cookies and enjoy!
There are a few things to note when making these cookies.
First, make sure and chill the dough before trying to roll it. I promise the cookies will turn out so much better. The dough can be stored for up to 4 days in the fridge.
These are the cookie cutters I use for the Linzer cookies. If you don’t want to buy the set, you can always use a regular biscuit cutter and a round pastry tip for cutting the middles out.
You can use any filling you like. I have this thick raspberry sauce and thick lemon curd that would be delicious for filling.
Or if you have a favorite preserve, you can use that too.
Do not overbake these cookies. You really want just the bottom outside to be lightly browned. They are so much better when they are tender than crispy.
Make sure the cookies are cooled before filling, otherwise the filling will ooze out.
One the filling, make sure not to overfill. It is tempting, I know, but they get really messy if you do.
These have whole wheat flour, so that shortens their shelf life- which is a good thing. I would say they are good at room temp for up to 3 days, or in the fridge for about 5 days. Make sure and layer them with parchment or they will stick together.
The torte is filled with a black currant filling, and the cookies have traditionally been filled with raspberry preserves.
I would say yes, but let me give a few suggestions. Make sure the cookies are cooled completely before filling. Package them with parchment layers between them. Make sure they are packed well with plenty of padding so the cookies won’t bounce around and get banged up. Last, I would ship next day or 2-day. That would ensure they are fresh when they are received.
Other Cookie Recipes
Stunning Shortbread Linzer Cookies with Cranberry Filling
- 1 ¼ cups all purpose flour
- ¾ cup whole wheat pastry flour
- 1 cup almond flour
- ¼ teaspoon salt
- ½ cup brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 egg
- ½ cup powdered sugar
- ½-1 cup cranberry syrup or other preserves of choice
- Combine the all-purpose flour, whole wheat pastry flour, almond flour, and salt in a bowl. Set aside.
- In another medium-sized bowl add the butter and sugar. Blend with a hand mixer or stand mixer until they are well combined and lighter in color.
- Add in the egg, vanilla, and almond extract. Mix only to combine. Scrape down the sides of the bowl.
- Pour in the dry ingredient and mix only to combine again. Scrape the sides of the bowl and mix again briefly.
- The dough will need to chill at this point. I like to turn it out onto a piece of plastic wrap. Wrap it tightly and place it in the fridge for at least 1 hour. It will hold well for about 3 days. So make ahead if you want.
- On a generously floured surface, roll out your dough to about ⅛- inch thick. If the dough is really hard, if it has been chilled for longer than an hour, let it sit at room temp for while to soften it slightlly.
- While you are rolling it, just make sure to add more flour as needed. If it cracks a little on the edges, don't stress. Press it back together and continue to roll.
- Cut your tops and bottoms and gently move to a parchment-lined baking sheet. I do this with a thin metal spatula.
- Bake for about 8-11 minutes. You will want the very bottoms to be BARELY browned.
- Remove from the oven and let them sit for a few minutes on the pan, then gently transfer to a coolling rack. O
- Once they are cooled, sprinkle the tops with powdered sugar and fill the bottoms. Gently top the cookies.
- That is it! You are done. Now, sit back and enjoy. You deserve it!