It doesn’t ever quite feel like the holiday season until you see a plate of Linzer cookies on the table just calling your name. Feel free to mix and match jam flavors to create a more colorful spread! I like sticking with raspberry since the deep red color just looks so festive.
- ½ cup solid shortening, softened
- ¼ cup unsalted butter, softened
- ¼ cup sour cream
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups flour plus two tablespoons for rolling
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup seedless raspberry jam
- ¼ cup confectioners’ sugar
- In an electric mixing bowl, combine the solid shortening, unsalted butter, and sour cream and beat on medium-high for 1 minute until smooth. Add the granulated sugar and light brown sugar and beat on medium for 2 minutes until light and creamy, scraping down the bowl once. With the machine running, add the egg and vanilla extract.
- In a large mixing bowl, combine 2 ½ cups of the flour, cornstarch, baking powder, and salt and toss with a fork to mix. With the machine running, add the sugar mixture gradually and beat just until all dry ingredients are incorporated. Scrape down the bowl, remove the dough to a work surface, and divide it in half. Then form each half into an 8-inch disc and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- Remove one disc at a time from the refrigerator and roll on a lightly floured surface to 1/8-inch thickness. Use a 3-inch cookie cutter (round or scalloped edge) to cut the dough, placing the cutouts on the prepared baking sheets. Repeat with the second disc.
- Use a smaller cookie cutter to cut the centers from half of the rounds.
- Bake for 8–10 minutes until the bottoms are just beginning to brown around the edges. Cool on wire racks.
Place the uncut cookies on a work surface and spread them evenly with a thin layer of the seedless raspberry jam. Use a small sieve to sprinkle confectioners’ sugar over the cookies with the cutouts, then gently place them on top of the jam-covered cookies and press very lightly to adhere. Serve.