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Shortbread Linzer cookies with raspberry jam
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Servings:
4
Author:
Prep Time
1 hour, 30 minutes
Cook Time
15 minutes
Rest time
20 minutes
Total Time
2 hours, 5 minutes
Course:
Dessert
Cookies
after dinner
Cuisine:
European
Holiday
Keywords:
Christmas
holiday
Cookies
🧂 Ingredients
300 g
all purpose flour
200 g
cold butter
100 g
powdered sugar
1
egg yolk
½ tsp
salt
3 tbsp
cold water
Powdered sugar
for dusting
Raspberry jam
for filling
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Instructions
1
In a food processor add the flour, sugar and salt and process together. Add
cubed cold butter and pulse
2
Add the egg yolk and pulse
3
One by one add tablespoons of cold water until the dough comes together, you may
need more or less so add it one by one
4
Place between 2 pieces of parchment paper and flatten and roll into a disc or a
rectangle
5
Place in the fridge for at least 1 hour
6
Preheat your oven to 180°C
7
Roll it out till the thickness of 0.5 cm and press in your desired shape
8
If you have found that removing the cookies is a bit tricky, put the dough in
the fridge for another 15 minutes
9
I got 46 round cookies so I cut smaller holes in half of them
10
Bake at 180°C for 15 minutes
11
Let cool for 15-20 minutes before dusting all the cookies with powdered sugar
12
Place the raspberry preserve on the bottom pieces and put the top pieces on and
press together
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