Ina Garten “linzer” cookies are an easy shortbread twist from Eli Zabar, filled with raspberry preserves and dusted with powdered sugar. She skips the ground nuts here, so the buttery vanilla dough stands out in this simple make-ahead batch dessert.
Chill the dough twice: once after mixing and once after cutting. Cold dough holds its shape in the oven, so your cutouts stay clean and the raspberry filling peeks through the window.
Source: The Barefoot Contessa Cookbook (1999)
Ina Garten “Linzer” Cookies
Course: DessertCuisine: AmericanDifficulty: Easy14
servings20
minutes25
minutes385
kcalTender, crumbly shortbread rounds with a 1-inch window, baked golden and sandwiched around a bright layer of raspberry preserves.
Ingredients
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners’ sugar, for dusting
Directions
- Preheat: Preheat the oven to 350 degrees.
- Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Cut the cookies: Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With half of the rounds, cut a circle out of the middle with a 1-inch cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
- Bake and assemble: Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.
FAQs
Can I use a different jam instead of raspberry preserves?
You can swap in any thick fruit preserve. Strawberry, apricot, or fig all work, though raspberry is the classic pairing with shortbread. Stay away from thin jellies or jams with too much liquid, since they will make the cookies soggy.
How do I store linzer cookies?
Store the baked cookies without filling in an airtight container at room temperature for up to five days. Once assembled with preserves, they are best eaten within two days because the jam softens the cookies over time. Keep assembled cookies in a single layer so they do not stick together.
Can I make these cookies ahead of time?
You can bake the cookies days ahead and store them unfilled. Assemble them with raspberry preserves and confectioners’ sugar right before serving. This keeps the shortbread crisp and the presentation looking fresh.
Do I need a stand mixer for this recipe?
A stand mixer with a paddle attachment gives the best results for creaming the butter and sugar evenly. You can use a hand mixer on medium speed, but the dough is thick and may strain a weaker motor. Working it by hand is also possible if you start with very soft butter.
Why do I need to chill the dough twice?
The first chill firms up the dough so it rolls out without sticking. The second chill after cutting holds the cookie shape during baking. If you skip either step, the cookies spread and the cutout windows close up in the oven.
