Cranberry and port wine Linzer tart cookies for Christmas: Try the recipe

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You’re likely familiar with Linzer cookies even if you don’t know them by name: A sandwich of shortbread cookies made with almond flour with raspberry jam filling. Here, Cambrea Gordon of Cambrea Bakes elevates the standard recipe with a flavor-packed cranberry and port wine filling, perfect for the holiday season.


“I was inspired to create a unique and original Linzer cookie recipe that was different from the traditional raspberry filling and almond meal dough. I love these cookies because they are made with sugar cookie dough, are perfectly balanced, and not too sweet,” Gordon shared with Fox News. “The port wine complements the cranberries and brings a touch of sweetness to them without overpowering either flavor. My advice is to make a double batch of them because they are melt-in-your-mouth delicious and everyone will go crazy over them.”

Cranberry and Port Wine Linzer Tart Cookies by Cambrea Bakes (Cambrea Gordon/Cambrea Bakes)

Cranberry and Port Wine Linzer Tart Cookies by Cambrea Bakes

Makes 16 servings

Prep time: 60 minutes

Cook time: 10-12 minutes


Linzer Tart Cookies Ingredients: 

1 cup unsalted butter, room temperature (226 grams)

1 ½ cups granulated sugar (300 grams)

1 large egg, room temperature (55 grams)

1 teaspoon vanilla extract

3 cups all-purpose flour (360 grams)

2 tablespoons cornstarch (17 grams)

¼ teaspoon salt

¼ teaspoon baking powder

powdered sugar for dusting

Cranberry Port Wine Jam Ingredients:

2 cups frozen cranberries

¾ cup port wine

¼ cup packed brown sugar

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