Classic Raspberry Linzer Heart Cookies Recipe
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5.0
12 reviews
Excellent
Classic Raspberry Linzer Heart Cookies Recipe
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Linzer Raspberry Cookies are easier than you think! These heart jam cookies are little jewels of delight! A not-too-sweet, easy shortbread cookie and heart-shaped make them perfect for Valentine's Day!
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Ingredients
- 3/4 cup butter unsalted or salted, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 large egg yolk room temperature
- 1/2 teaspoon almond extract replace with 1 teaspoon vanilla extract or vanilla bean paste if preferred
- 1 1/3 cups unbleached all-purpose flour increase to 1 ½ cups for High Altitude
- 3/4 cup almond flour finely ground
- 1/4 teaspoon kosher salt
- 1 cup raspberry preserves regular or seedless, try other jams flavors too, like strawberry
- powdered sugar for dusting
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Instructions
- Prepare a couple of cookie sheets by lining them with parchment paper.
- In the bowl to your stand mixer, beat the butter (¾ cup/1 ½ sticks), sugar (½ cup) and cinnamon (1 tsp) on high until light and fluffy, about 3-4 minutes.
- Add the egg yolk (1) and almond extract (½ tsp) and continue beating for one minute.
- In a separate medium mixing bowl, whisk together the all-purpose flour (1 ⅓ cups), the almond flour (¾ cup) and the sal (¼ tsp)t.
- Slowly add the flour mixture ( about 1/3 of a cup at a time) to the wet mixture in the stand mixer and mix on low until it is combined and the dough begins to stick together.
- Divide the dough in half, pat into a disc and wrap each piece in plastic wrap. Place in the fridge to chill for an hour.
- Remove one of the dough pieces from the fridge and on a lightly floured surface, roll the dough to about 1/8 of an inch thick. I love this rolling pin with thickness rings for precise and even rolling.
- Using the larger of the two heart shaped cookie cutters, cut out the heart shapes. Re-roll the scraps and repeat the process until the first dough portion is used. You should have 15-16 cookies from the first batch of dough. These are the bottoms of your Linzer Cookie.
- Place the cookies on the baking sheet at least 1 inch apart and pop in the fridge to chill for 10-15 minutes. Preheat the oven to 350° F (175° C).
- While the first half of the cookies are chilling, roll the final portion of dough out just like the first and cut out your heart shape using the same cookie cutter as your bottom portion. Transfer these cookies to a prepared baking sheet and use the smaller cookie cutter to cut out a heart in the center of the cookie. This will be the peekaboo center of the top of the Linzer cookie. Place in the fridge to chill for 10-15 minutes.
- Bake cookies for 10-15 minutes (ever oven bakes different, start checking at 10 minutes). Let cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
- Once all the cookies are completely cool, dust the peekaboo/cutout cookies with powdered sugar. Place a 1/2 teaspoon of jam in the middle of the full-sized, remaining cookies. Top with the powdered cutout cookie, squeezing them together slightly. Enjoy!
Equipments used:
Notes
- cookie sheet
- Storage Tips
- parchment paper
- Zest
- zest
- zest
- Linzer Raspberry Cookies Food Processor
- In the bowl of your food processor, pulse the all-purpose flour, almond flour, sugar sugar, salt and cinnamon until combined.
- all-purpose flour
- With the processor running, drop in the pieces of
- butter, pulsing a few times until the butter is evenly distributed, and the dough is moistened and crumbly.
- Add the almond extract, egg yolk and milk (for high altitude), then process until the dough begins to sticks together. Turn dough onto surface sprinkled with powdered sugar, knead and proceed with recipe.
- High Altitude Linzer Cookies
- Increase flour to 1 ½ cups.
- Add 1-2 tablespoons of milk or cream to bring the dough into a smooth cookie dough.
- Chill, roll, cut out, and chill again as directed.
- Bake at 350° F for 8-10 minutes until the cookies are firm and start turning golden brown. Follow the rest of the recipe.
- A crisp cookie with a nutty almond flavor. Not an overly sweet cookie.
- Although you have to chill the dough, the process is very simple and festive.
- When making the peekaboo cutout, it is best to leave at least half an inch from the edge so that the cookies don’t break when you are baking them.
- Don’t throw away the cutouts; bake them on a lined cookie sheet for 5-6 minutes for a little treat for the baker and family. If desired, dust with powdered sugar.Linzer cookies are traditionally made at Christmas however it makes a great cookie for the Valentine season too.
- Store leftovers on the counter in an airtight container for up to 4 days or refrigerate for up to 7 days.
- Freeze these cookies in an airtight container if you are making ahead or just made way too many! Place a sheet of parchment paper between layers to keep the jam from sticking. Freeze for up to 3 months. Thaw on the counter and enjoy!
- When freezing baked goods dusted powdered sugar, the powdered sugar typically "melts" into the cookies, but just re-dust!
- Zest: Add a teaspoon or two of lemon zest or orange zest when making the sandwich cookies.
- Nut Variations: Experiment with nuts like almonds, hazelnuts, or pecans for a unique flavor, make sure to grind into a fine flour.
- Spice it Up: Add a pinch of nutmeg, cardamom, or other spices to the dough for a spiced twist.
- Shape Variations: If you don't have a heart-shaped cookie cutter, you can use other shapes like circles, stars, or flowers. Try ornament shapes at Christmas!
- Jam Choices: So many yummy jams, so little time. Choose your favorite!
- Holiday cheer: Add festive sprinkles to your jam center or top cookies for a boost of cheer to your Valentine's Day cookies!
- Filling Options: Instead of traditional fruit preserves, try chocolate ganache, lemon curd, Nutella, cherry, or apricot jam for different fillings.
- Use powdered sugar (confectioners' sugar) instead of granulated sugar.
- Different Shapes: Don't let the heart shapes scare you away! Use a round cookie cutter, scalloped cookie cutter, even biscuit cutters work! Make sure you have something smaller and similar in shape to remove that window for the jam.
- In the bowl of your food processor, pulse the all-purpose flour, almond flour, sugar sugar, salt and cinnamon until combined.
- With the processor running, drop in the pieces of cold butter, pulsing a few times until the butter is evenly distributed, and the dough is moistened and crumbly.
- Add the almond extract, egg yolk and milk (for high altitude), then process until the dough begins to sticks together. Turn dough onto surface sprinkled with powdered sugar, knead and proceed with recipe.
- Increase flour to 1 ½ cups.
- Add 1-2 tablespoons of milk or cream to bring the dough into a smooth cookie dough.
- Chill, roll, cut out, and chill again as directed.
- Bake at 350° F for 8-10 minutes until the cookies are firm and start turning golden brown. Follow the rest of the recipe.
Nutrition Information
Show Details
Serving
1cookie
Calories
247kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
37mg
(12%)
Sodium
120mg
(5%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
301IU
(6%)
Vitamin C
2mg
(2%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15sandwich cookies
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 247kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 120mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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