Everyone should have a recipe for
Linzer Heart Cookies
for Valentine's Day or any day. Or maybe someone's wedding π
π
Linzer Heart Cookies
for Valentine's Day or any day. Or maybe someone's wedding π
π
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Not only a beautiful cookie, these Linzer hearts are light, tender, delicate treats that melt in the mouth, filled with a touch of your favorite jam, red the color of hearts and love.
π
Not only a beautiful cookie, these Linzer hearts are light, tender, delicate treats that melt in the mouth, filled with a touch of your favorite jam, red the color of hearts and love.
π
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INGREDIENTS
24 tablespoons (3 sticks / 1 Β½ cups / 345 grams) unsalted butter, softened
1 cup (125 grams) powdered/confectionerβs sugar
1 egg
2 cups (280 grams) flour
1 cup (120 grams) cornstarch
3 ounces (80 grams) finely ground nuts (almond, hazelnut, or walnut)
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INGREDIENTS
24 tablespoons (3 sticks / 1 Β½ cups / 345 grams) unsalted butter, softened
1 cup (125 grams) powdered/confectionerβs sugar
1 egg
2 cups (280 grams) flour
1 cup (120 grams) cornstarch
3 ounces (80 grams) finely ground nuts (almond, hazelnut, or walnut)
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Cherry, raspberry, or smooth strawberry jam Powdered/confectionerβs sugar for dusting cookies (about Β½ cup/ 65 grams)
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Cherry, raspberry, or smooth strawberry jam Powdered/confectionerβs sugar for dusting cookies (about Β½ cup/ 65 grams)
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Cream the butter and the sugar together until light and fluffy. Add the egg and beat just until blended.
Sift together the flour, cornstarch, and ground nuts then add it to the butter/sugar/egg mixture beating in as much as you can with the electric mixer then stirring
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Cream the butter and the sugar together until light and fluffy. Add the egg and beat just until blended.
Sift together the flour, cornstarch, and ground nuts then add it to the butter/sugar/egg mixture beating in as much as you can with the electric mixer then stirring
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and folding in the rest by hand until homogenous & it pulls together into a dough.
Working quickly (the butter is melting as we speak!), scrape the dough out onto a floured work surface & knead just until you have a smooth dough.
Wrap well in plastic wrap and chill in
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and folding in the rest by hand until homogenous & it pulls together into a dough.
Working quickly (the butter is melting as we speak!), scrape the dough out onto a floured work surface & knead just until you have a smooth dough.
Wrap well in plastic wrap and chill in
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the refrigerator for at least 4 hours.
Preheat the oven to 325Β°F (165Β°C).
Cut the ball of dough in half & wrap back up one half & stick back in the fridge to keep chilled. This dough gets very soft & sticky as it warms to room temperature.
Roll the half you have kept
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the refrigerator for at least 4 hours.
Preheat the oven to 325Β°F (165Β°C).
Cut the ball of dough in half & wrap back up one half & stick back in the fridge to keep chilled. This dough gets very soft & sticky as it warms to room temperature.
Roll the half you have kept
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out on a floured surface to a thickness of 1/8 to ΒΌβ inch (donβt forget you will be sandwiching the cookies so it will double the thickness).
Using heart-shaped cookie cutters of any size, cut out pairs of hearts. Place them side by side and, using either a tiny
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out on a floured surface to a thickness of 1/8 to ΒΌβ inch (donβt forget you will be sandwiching the cookies so it will double the thickness).
Using heart-shaped cookie cutters of any size, cut out pairs of hearts. Place them side by side and, using either a tiny
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8/
heart-shaped cutter or a round cutter (for the center of the small hearts I used the small end of a pastry tip) cut out a center hole from ONE of each pair of cookies (this will be the top of the sandwich). Gently lift & place the cut out shapes onto an ungreased
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heart-shaped cutter or a round cutter (for the center of the small hearts I used the small end of a pastry tip) cut out a center hole from ONE of each pair of cookies (this will be the top of the sandwich). Gently lift & place the cut out shapes onto an ungreased
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baking/cookie sheet.
The center hearts will make tiny little individual cookies to pop into your mouth (photo below).
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baking/cookie sheet.
The center hearts will make tiny little individual cookies to pop into your mouth (photo below).
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10/
Bake in the preheated oven for 15 β 20 minutes or until firm & just barely golden brown (lift one up and the bottom should be starting to brown).
Remove from the oven, allow to cool a bit on the baking sheet until firm enough to lift with a spatula & transfer onto
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Bake in the preheated oven for 15 β 20 minutes or until firm & just barely golden brown (lift one up and the bottom should be starting to brown).
Remove from the oven, allow to cool a bit on the baking sheet until firm enough to lift with a spatula & transfer onto
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cooling racks.
Repeat with the remaining dough.
Pair up the hearts with one solid bottom & one top with a hole cut out.
Spread a dollop of cherry, strawberry, or raspberry jam on the bottom cookie of each pair.
Place all of the top cookies on a rack on top of a
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cooling racks.
Repeat with the remaining dough.
Pair up the hearts with one solid bottom & one top with a hole cut out.
Spread a dollop of cherry, strawberry, or raspberry jam on the bottom cookie of each pair.
Place all of the top cookies on a rack on top of a
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12/
plate or a piece of aluminum foil & very generously dust with a thick coating of powdered sugar.
Place a sugared top cookie on each jam-smeared bottom cookie & press very, very gently so as not to break the cookies.
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plate or a piece of aluminum foil & very generously dust with a thick coating of powdered sugar.
Place a sugared top cookie on each jam-smeared bottom cookie & press very, very gently so as not to break the cookies.
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13/
These are delicious even if you don't have a Valentine.
Share the love by sharing the recipe with your followers and let them know I share great recipes with mine.
These are delicious even if you don't have a Valentine.
Share the love by sharing the recipe with your followers and let them know I share great recipes with mine.
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