Shortbread Linzer Tart Cookies – a delicious recipe with butter, sugar, flour, ground almonds, egg yolk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 300u00b0.
2
In the bowl of a mixer cream the butter and sugar until light and fluffy.
3
Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.
4
Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a 1/4 inch thickness, you don't want the cookies too thin as they are slightly crumbly.
5
Cut to the shape you desire and if you have the aspic cutter cut 1/2 the cookies centers out.
6
Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 - 30 minutes until the cookies are just beginning to brown.
7
Remove to a wire rack and allow to cool completely.
8
Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.
9
Store in an air tight container.
1581
kcal
Calories
113
g
Fat
128
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups butter softened, 1 cup granulated sugar, 3 cups all purpose flour, 1 cup ground almonds or Hazelnuts, and more.
Yes, Shortbread Linzer Tart Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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