Happy December! Now that we’re officially into the winter season, I’m excited to bring out some of my favorite holiday recipes. One of the main desserts I associate with the holiday season is cookies. Growing up my mom and I would always make an assortment of Christmas cookies–jam thumbprints, Russian tea cakes, rum balls, linzer cookies, frosted sugar cookies, and gingerbread.
Although all of these cookies are tasty, my favorite is the linzer cookie– a sandwich cookie filled with jam and topped with powdered sugar. Traditionally, linzer cookies have an almond flavored cookie but we’ve always made them using a shortbread cookie. I love the way they melt in your mouth. These delicious linzer cookies are a made with a flaky shortbread and then filled with melted white chocolate and raspberry jam. To finish them off, the top cookies have a hidden Mickey and a light dust of powdered sugar.
To start, you’ll make the shortbread cookies by combining flour, powdered sugar, butter, and salt. Transfer it to a parchment paper covered surface. The dough might be a bit crumbly, but it should form into a mass when pressed together with your hands. Divide the dough in half, place another piece of parchment paper on top and roll each half to about 1/8 inch thickness. Wrap the dough in parchment paper and let chill in the refrigerator.
Once the dough is chilled, remove the top layer of parchment paper and cut using a small cookie cutter. For these cookies, I used part of a linzer cookie cutter set made by Wilton. The set comes with a round fluted cutter, which I used as the main shape for my cookies. Since the cookies are sandwich cookies, make sure to cut out an even number, plus a few extras in case one breaks. The cookies that go on top have a small section cut out of them so that you can see the jam on the inside. I decided to add a touch of Mickey using a large and a medium round piping tip.
Chill the cut out cookies in the refrigerator for about 15 minutes. This will help them keep their shape as they bake. Once baked, let the cookies cool completely before assembling. When the cookies are cool, melt the white chocolate using a double boiler or carefully melt in the microwave. Using small spatula, spread a thin layer of white chocolate on each of the full cookies (not the ones with the cut outs). Let set while you warm the jelly in the microwave. Using a small spatula, spread some jelly on top of the white chocolate layer. Set aside briefly while you prepare the tops of the cookies.
Before placing the top cookie, set all of the top cookies on a piece of parchment paper. Using a small mesh strainer, sift powdered sugar over the tops of the cookies. To assemble, add the top cookie to the bottom cookie.
Once assembled, the cookies are best eaten within a couple days as they will get a little bit soggy as they sit. Enjoy!
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Mickey Mouse Linzer Cookies
Ingredients
Cookies
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Filling
- ½ cup raspberry jam
- 2 ounces white chocolate, broken into peices
Decoration
- powdered sugar, for dusting
Equipment
- 1 small to medium round or fluted round cookie cutter
- 1 large round piping tip
- 1 medium round piping tip
- small fine mesh strainer
Instructions
Cookies
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In a small bowl, combine flour and salt. Set aside.
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In a large bowl, beat butter until smooth. Add the sugar and vanilla and beat until combined.
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Gradually add the flour mixture, beat just until combined.
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Divide the dough in half and roll out each half between two sheets of parchment paper until about ⅛ inch thick.
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Wrap the dough in the parchment paper, place on a baking sheet, and place in the refrigerator until firm, about 30 minutes.
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Remove dough from refrigerator and place on a flat surface. Remove the top piece of parchment paper. Using the round cookie cutter, cut out the cookies.
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Using the piping tips, cut out a small Mickey head shape in half of the cookies (these will be the top cookies in the sandwich).Transfer cut out cookies to a parchment lined baking sheet and place in the refrigerator for 15 minutes.
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While the cookies are chilling, preheat the oven to 350 F.
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Bake the cookies for 10 minutes or until the edges are lightly browned.
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Let cool on the pan for a couple minutes before carefully transferring to a wire rack to cool completely.
Filling
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Once the cookies have cooled, melt the white chocolate in a double boiler or in a microwave safe bowl in the microwave. Make sure to check and stir frequently.
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Using a small spatula, spread a thin layer of chocolate on the bottom cookies (without the cut out Mickey).
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Let set while warming the jam in the microwave. The jam should be easy to spread but not liquid. If starting with room temperature jam, this step might not be necessary.
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Using a small spatula, spread the jam on top of the white chocolate. Be careful not to overfill the cookies.
Assembly
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Place the top cookies on a piece of parchment or wax paper. Using a fine mesh strainer, gently dust the tops of the cookies with powdered sugar.
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Carefully place the top cookies onto the bottom cookies. These cookies are best enjoyed within a few days of being assembled.
Recipe Notes
adapted from Joy of Baking