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Author Notes: I love linzer cookies but also love a good shortcut. These pretty cookies are a good substitute; they have an easy shortbread base but a big wow-factor, which allows me to impress without a ton of effort. Use a thick, quality jam or preserve but not jelly, which is too runny-- my favorites are plum or raspberry jam. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place. Thanks to the King Arthur Flour Cookie Companion for the inspiration! —vvvanessa
Makes 24 squares about 2"x2" each
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup rice flour
- 1 cup thick fruit jam, preserves, or marmalade
- Preheat oven to 300ºF.
- Lightly butter a 9x13-inch baking pan or quarter sheet pan.
- In a large bowl, cream together the butter and sugar. Add in the salt and vanilla and continue to mix until well combined. Stir in the flours until the dough is cohesive.
- Press the dough evenly into the prepared pan, creating a smooth surface. Using a fork, prick the dough about 20 times, keeping the marks uniform and being sure to cover all areas of the dough.
- Bake the shortbread for 35-40 minutes, or until golden around the edges. Remove the pan from the oven; loosen the edges of from the pan using a dull knife or offset spatula. Cool the pan for about 5 minutes.
- Working with the cookies while they're still warm, carefully turn the entire pan of cookies out onto a clean, flat surface. With the topside up, trim away about 1/4 inch around the border of the cookies. Crumble the scraps into a small bowl and set aside.
- Cut the slab of cookies into 24 squares, about 2 inches by 2 inches each.
- Allow squares to cool. Spread a thick layer of jam onto each cookie, and then distribute the crumbs evenly over them.
- Store in an airtight container in a single layer or with a piece of wax or parchment paper between layers.
- This recipe was entered in the contest for Your Best Edible Gift
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Holiday Cookie
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