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Chocolate Raspberry Shortbread Cookies | Paige Claassen
While traveling through Europe, I've been known to make an entire day's meal out of linzer cookies, the lovely shortbreads filled with jam and sprinkled with powdered sugar. They're delicate and not too sweet, with a hint of tart from the jam. Traditional linzer cookies are made with almonds, but this is a lighter and smoother variation, with an added touch of chocolate. I like baking things that turn out pretty. It's even better if they're pretty and delicious. Yes, they're all butter. But if you do ten jumping jacks while waiting for them to bake, you'll be fine. Chocolate Raspberry Shortbread Cookies Adapted from Joy of Baking 2 cups all purpose flour 1/4 tsp salt 1 cup unsalted butter, room temperature 1/2 cup powdered sugar 1 tsp vanilla extract 1/2 cup raspberry jam 2 cookie cutters of the same shape, one large and one small 1. Preheat oven to 350 degrees. 2. In a medium sized bowl, mix the flour and salt. 3. In a large bowl, beat butter until smooth. Add vanilla extract and