Classic Raspberry Linzer Heart Cookies Recipe
User Reviews
5
Classic Raspberry Linzer Heart Cookies Recipe
Description
This recipe creates Linzer cookies characterized by a crisp texture balanced with a soft almond flavor from the combination of all-purpose and finely ground almond flours. The inclusion of cinnamon and almond extract adds warmth and depth to the cookie base. After creamery butter and sugar form the wet base, the flours and salt are incorporated gradually to create a dough that is firm enough to chill and roll thinly without toughness.
Once chilled, the dough is rolled out to approximately 1/8 inch thickness, then cut into heart shapes with smaller cutouts in the centers of half the cookies to showcase the raspberry preserves filling. Baking produces a golden edge with a tender crumb. The raspberry jam adds a bright fruity sweetness that contrasts with the buttery cookie. A dusting of powdered sugar completes the cookie's classic look.
These cookies are traditionally made for holidays but can be enjoyed any time. They pair well with tea or coffee. Storing in airtight containers keeps them fresh for days, and they freeze well for longer preservation. The recipe suggests variations in jam flavors, nuts, and even adding spices or zest for custom twists. Re-baking the cutout dough pieces separately creates small treats to enjoy during baking.
Ingredients
- 3/4 cup butter unsalted or salted, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 large egg room temperature, yolk
- 1/2 teaspoon almond extract replace with 1 teaspoon vanilla extract or vanilla bean paste if preferred
- 1 1/3 cups all-purpose flour increase to 1 ½ cups for High Altitude, unbleached
- 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
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!
Notes
- Use a combination of all-purpose and finely ground almond flour for best texture and flavor.
- Chill the dough before rolling and again after cutting to maintain shape while baking.
- Leave about half an inch from edges when making cutouts to prevent breakage during baking.
- Save and bake the cutout centers separately for additional small cookies.
- Store finished cookies in airtight containers at room temperature for up to 4 days, refrigerated for up to 7 days, or frozen for up to 3 months with parchment layers to separate.
- Dust powdered sugar before serving or re-dust after freezing as needed.
- Try different jams, nuts, or add citrus zest and spices like cinnamon or nutmeg for flavor variations.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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