Heart-shaped Linzer Cookies
Nothing says “I love you” quite like Heart-shaped Linzer Cookies. That’s why they’ve become an annual Valentines tradition in our house. They are not only beautiful to look at, but are also irresistible to eat and can be customized with fillings of your choice. Whether you fill them with the classic raspberry jam, or venture out with lemon curd, dulce de leche, chocolate hazelnut spread, or peanut butter ganache, you are sure to devour every last crumb with your little cupids.
Heart-shaped Linzer Cookies
Course: DessertDifficulty: Medium40
minutes10
minutes2
hoursTantalize your Valentine with these delectable Heart-shaped Linzer Cookies that are filled with raspberry jam and dusted with icing sugar. They are the perfect way to spread love this Valentine’s Day and show cupid who’s boss. They can be customized with a variety of different fillings including chocolate hazelnut spread, dulce de leche, peanut butter ganache, pistachio cream to name just a few.
Ingredients
2 Cups All-purpose Flour
2 Tbsp. Icing Sugar (plus more for dusting on top)
1/2 Tsp. Baking Powder
1/8 Tsp. Ground Cinnamon
1/8 Tsp. Salt
1/2 Cup Cold, Unsalted Butter (1 stick)
1/4 Cup Granulated Sugar
1 Tsp. Pure Vanilla Extract
1 Large Egg
1/2 Cup Raspberry Jam (or filling of your choosing)
Directions
- In a medium bowl, whisk together flour, icing sugar, baking powder, cinnamon and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add vanilla extract and the egg, and continue mixing. Reduce the speed to low, and add the flour mixture until just combined. Divide the dough in half and form it into two disks. Wrap the disks in plastic wrap and chill in the refrigerator for at least 2 hours or until the dough is firm.
- Preheat the oven to 375° F
- Line two baking sheets with parchment paper. Roll dough out onto a lightly floured surface to 1/8 inch thick. Using a medium-sized heart shaped cookie-cutter, cut out heart shapes and place them two inches apart onto the baking sheets. Using a small heart-shaped cookie cutter cut out the centers of half of the cookies.
- Bake the cookies for 8-10 minutes until pale golden in color, rotating the pans half way through to ensure even cooking. Let the cookies cool completely before filling.
- In a small saucepan, warm the jam until reduced and thickened. Allow to cool before spreading over the base of the cookies. Top with cutout cookies, and dust with icing sugar.
