Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or not chilling your dough for long enough. The 1-hour chill is the non-negotiable secret that will solidify the fats and guarantee your cookies hold their beautiful, sharp edges.

Q2: Do I really have to use cornmeal?

For this specific, "Grandma-style" recipe, yes, it is highly recommended. It is the "secret ingredient" that gives the cookie its signature, tender, "short," and sandy texture. If you prefer a more traditional, "chewy" Linzer, you can substitute the cornmeal with an equal amount of almond flour.

Q3: Can I use a different kind of filling?

Yes, absolutely! This recipe is fantastic with any thick, high-quality jam. Seedless raspberry, apricot, or even a thick lemon curd would all be delicious.

Q4: Can I use store-bought cranberry sauce?

It is not recommended. Canned cranberry sauce is often too "jellied" or too "watery" and may not have the right, jammy consistency for a sandwich cookie filling. The homemade version is quick, easy, and has a much brighter, tarter flavor.

Q5: What is a "Linzer" cookie cutter?

A "Linzer" cutter is a special, "all-in-one" cookie cutter that cuts both the bottom (solid) cookie and the top (window) cookie at the same time. You can just as easily use a regular 2-inch round cutter and a tiny, 1/2-inch cutter to create the "window" in the center.

Linzer Cookies (A "Secret Ingredient" Holiday Classic!)

Cranberry Linzer Cookies (A “Secret Ingredient” Holiday Classic!)

A festive recipe for ‘Cranberry Linzer Cookies,’ perfect for the holidays. This version features a unique cookie dough made with both all-purpose flour and cornmeal, giving it a slight crunch. The cut-out sandwich cookies are filled with a simple, from-scratch, sweet-tart cranberry jam.

Author: Evelyn

Ingredients

For the Cookies:
¾ cup butter, softened
¾ cup white sugar
1 large egg
1 ½ cups all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
⅜ teaspoon salt
1 teaspoon vanilla extract
For the Filling:
1 ½ cups finely chopped cranberries (fresh or frozen)
⅓ cup brown sugar
⅓ cup water
1 ½ tablespoons butter
1 ½ tablespoons lemon juice

Instructions

Make the dough: Beat together the softened butter and white sugar in a large bowl with an electric mixer until creamy. Beat in the egg until well combined.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
Gradually add the flour mixture to the butter mixture and stir until incorporated. Beat in the vanilla extract.
Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate until firm, for at least 1 hour.
Make the filling: While the dough chills, stir together the cranberries, brown sugar, and water in a small saucepan over medium-high heat. Cook for about 10 minutes, or until the cranberries are soft and the mixture has thickened.
Remove the pan from the heat and stir in the 1 ½ tablespoons of butter and the lemon juice. Let the filling cool completely.
Bake the cookies: Preheat the oven to 350°F (175°C). Lightly grease baking sheets.
On a lightly floured surface, roll the chilled dough out to 1/8-inch thickness.
Cut the dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center out of half of the cookies (these will be the tops).
Place the cookie bottoms and tops 1-inch apart on the prepared baking sheets.
Bake in the preheated oven for 10 to 12 minutes, until the edges are lightly golden.
Transfer the cookies to wire racks to cool completely.
Assemble: Spread a small amount of the cooled cranberry filling onto the flat side of the bottom cookies. Place the top (cut-out) cookies on top of the filling and press gently. Repeat with the remaining cookies.

Notes

This is a classic ‘sandwich cookie’ or ‘Linzer cookie’ with a homemade cranberry filling.
Chilling the dough for at least 1 hour is a crucial step to make it firm enough to roll out.
The use of cornmeal in the dough is unique and will give the cookies a slightly more rustic, crunchy texture than traditional Linzer cookies.
Ensure the filling is completely cool before assembling the cookies to prevent them from becoming soggy.

Find it online: https://cookupjoy.com/cranberry-linzer-cookies/