Sugar cookie recipe: You can get the full sugar cookie dough recipe, tips, tricks, and process shots in this post!. I recommend not filling them if you plan on freezing them! You can also freeze just the dough or the baked cookies in a sealed container for 2-3 weeks. Freezer: Once baked and filled, the cookies will soften from the moisture in the jam. If store properly they will stay fresh for 1-2 days. Room temperature: Once baked and filled, keep the cookies in a container at room temperature. For more cookie dough tips see this post!. Dust the tops with sugar before sandwiching- If you fill and assemble the cookies and then dust them with powdered sugar, it will cover up the pretty red jam!. If the edges of the cookies are starting to brown, that means they will be more crisp than chewy. Don't over bake the cookies- These are meant to be soft and chewy so they have a very short baking time. Freeze the cookies before baking- To keep their shape and keep them from spreading, make sure to freeze the cookies until solid. Don't cream the butter and sugar- To keep the cookies from spreading, mix the sugar and butter together until JUST combined. Cook the jam until thick- This recipe does not use any corn starch or extra thickener to keep the flavor so you should let it cook until its thick enough to not be runny. If your pan is dark/black you should decrease the heat to 350 F/177 C. light baking pans- Baking pans conduct heat differently depending on what color the pan is. This will give the most accurate results when baking without a kitchen scale. Always spoon measure your flour when baking- This means using a spoon to fluff the flour first, then spoon it into your measuring cup. TIP- Dust the tops of the cookies with powdered sugar BEFORE sandwiching the jam, otherwise you will cover up the filling! expert cookie baking tips The jam should poke out through the top of the round. Place the powder sugared top on top of the jam and gently press it to sandwich the jam. Spread about 1 tablespoon of the cooled cranberry jam in the center of the bottom of the cookies. Dust the tops of the cookies (with the middles cut out) with powdered sugar and then set them aside. Let the cookies cool completely, then separate the tops with the middles cut out from the bottoms. Bake the cookies on the parchment lined baking tray space 2 inches apart for 10-12 minutes, or until the tops look dry and matte. NOTE: Find the full process shots of making the cookie dough in this post! Transfer the rounds to a parchment lined baking tray and place them in the freezer while the oven preheats to 375 F/190 C. These will be the tops of the linzer cookies. Use a 1 inch cutter or the bottom of a large piping tip to cut out the center of 18 of the rounds. You can re-roll the dough scraps two times. Use a 2 ½ inch round cutter to cut out 36 rounds. Roll the cookie dough with a rolling pin to ⅛ inch thickness. Lightly flour your surface and the top of the dough. 
TIP- Let the jam cool completely before using it to fill the cookies. Add the jam to a bowl and set it aside to cool completely on your counter or in the fridge.Heat the mixture over medium heat until it comes to a boil, then reduce the heat to low, stirring occasionally until the jam is thick and the cranberries are broken down.In a small pot, combine the brown sugar, cranberries, and Port wine.They also come with small cutters to punch out the middle! They are 2 ½ inch cutters and you can use both the smooth edge or the ruffled edge. Round cookie cutters: I used these cutters to make these cookies.Brown sugar: I have used both dark brown sugar and light brown sugar in this recipe and both work great.įull ingredient measurements and instructions can be found in the recipe card below! helpful equipment & tools.Port wine: Any brand of Port wine can be used for this recipe! I don't recommend using another kind of wine because you want the super sweet flavor to balance out the tart cranberries.The frozen cranberries will cook down faster than fresh ones, so the jam may take more time to thicken with fresh berries. Cranberries: You can use frozen or fresh cranberries.A classic Christmas cookie in a new fun way.Delicious sweet and tart cranberry wine jam filling.
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