Shortbread Gingerbread Linzer Cookies
A festive twist on classic Linzer cookies, these spiced gingerbread sandwich cookies combine warm holiday flavors with elegant design. Perfect for holiday season.
Nutrition
Calories: 150kcal
Equipment
- Linzer cookie cutter (choose different shapes you like)
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp molasses
- 2 ½ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup ground almonds
- 1/2 cup fruit jam apricot, raspberry, or your choice
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and molasses until well combined.
- In a separate bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, salt, and ground almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one disc of dough on a floured surface to about 1/8 inch thickness.
- Use a Linzer cookie cutter to cut out the bases and then cut out the centers of half of them.
- Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Spread a thin layer of fruit jam on the solid cookie bases.
- Press the cut-out cookies on top of the bases with preserves to create a sandwich.
- Dust the Gingerbread Linzer Cookies with powdered sugar.
Love this recipe?Let us know how it turned out!