These raspberry Linzer cookies are the perfect jam cookies. This is my favourite Valentine’s cookies recipe and probably my favourite cut out cookie recipe as well. In fact, I put together an entire holiday cookie box with just this cookie dough.
There’s something magical about the combination of shortbread and raspberry jam. They go together like wine and cheese. You can use strawberry jam as well, but I prefer raspberry jam. Both Bonne Maman and Smucker’s brands work well in these cookies. I added a pinch of cardamom in this batch for a fun floral note and I think I would do it again.
These Valentine’s cookies are super easy to make. The cookie dough rolls out beautifully and doesn’t require any chilling. Just put a teaspoon of jam in the centre of the bottom cookie and gently place the peekaboo cookie on top.
If you want to make something special for your sweetheart this Valentine’s Day, these cookies will definitely delight. If you get a chance to make them, please leave a comment below and let me know how it went for you.
Raspberry shortbread cookies
- 1 cup softened unsalted butter
- 3/4 cup icing sugar
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups all-purpose flour
preheat the oven to 325 degrees.
In a large bowl or in a stand mixer fitted with the paddle attachment, mix the softened butter, salt, icing sugar, granulated sugar and vanilla until creamy.
Add the flour gradually to the butter mixture. Stir until the dough comes together.
Shape the dough into a ball. Then divide the dough in two.
Roll half of the dough out on a lightly floured surface to about 1/3 of an inch thickness. To prevent the dough from sticking to the rolling pin, use plastic wrap to cover the dough before rolling. You can reroll the scraps.
Cut out the cookies with your desired cookie cutters.
Check the cookies at 14 minutes. They may take a couple more minutes to cook depending on the size of the cookie and your oven. The bottoms of the cookies should be a light golden brown when they are ready.
Allow the cookies to cool before assembling.
Place a tsp of jam in the center of the base cookie. Spread it out a little. Cover with a cutout cookie.
Allow the jam to set for an hour before storing the cookies.