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Cranberry Linzer Cookies

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Festive cranberry Linzer cookies made with buttery almond shortbread and filled with homemade cranberry jam. Perfect for Christmas cookie boxes, holiday gatherings, or cozy winter afternoons.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¾ cup almond flour
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon kosher salt
  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • ½ cup water
  • Powdered sugar (for dusting)

Instructions

  1. In a saucepan, combine cranberries, granulated sugar, and water. Bring to a boil over medium-high heat, stirring frequently. Once cranberries begin to split, reduce heat and simmer for 10–15 minutes until thickened into a jam. Chill until ready to use.
  2. In a stand mixer, cream butter and powdered sugar until fluffy (about 2 minutes). Mix in egg and vanilla until smooth.
  3. Add all-purpose flour, almond flour, cinnamon, and salt. Mix until dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 1–2 hours (or up to 24 hours).
  4. Roll dough on a floured surface to ¼-inch thickness. Cut out shapes with snowflake cookie cutters, cutting centers from half the cookies for tops. Place on parchment-lined baking sheets.
  5. Freeze cookies for 20 minutes (or refrigerate 40 minutes) to prevent spreading.
  6. Preheat oven to 350°F (175°C). Bake for 9–11 minutes, rotating pans halfway. Cool on baking sheet for 2 minutes, then transfer to a wire rack.
  7. Once cooled, spread about 1 tablespoon of cranberry jam on bottom cookies. Dust tops with powdered sugar and sandwich together.

Notes

  • Swap cranberry jam with raspberry, apricot, or cherry preserves for variation.
  • Add a pinch of nutmeg or cardamom for a warmer spice profile.
  • Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version.
  • Replace almond flour with more all-purpose flour for a nut-free option.
  • Unfilled cookies can be stored at room temperature for up to a week. Assembled cookies are best within 1–2 days.
  • Dough can be made ahead and refrigerated for 24 hours or frozen for up to a month.

Nutrition

Find it online: http://recipesbyliza.com/cranberry-linzer-cookies/