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Perfect Heart-Shaped Linzer Cookies Easy Homemade

heart-shaped linzer cookies - featured image
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These heart-shaped Linzer cookies with raspberry jam are buttery, nutty, and filled with tart-sweet jam. They look like they came from a bakery but are surprisingly easy to make at home.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (100g) almond flour
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ¾ cup (240g) seedless raspberry jam
  • ¼ cup powdered sugar, for dusting

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  2. Add the egg and vanilla: Beat in the room temperature egg and vanilla extract until just combined. Do not overmix.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon until no lumps remain.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the dough comes together. It will be soft and slightly sticky.
  5. Divide and chill: Divide the dough into two equal disks. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight.
  6. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll out the dough: Take one disk out of the fridge and let it sit for 5 minutes. On a lightly floured surface, roll the dough to about ¼-inch (6mm) thickness. Turn occasionally to prevent sticking.
  8. Cut the cookies: Use a large heart-shaped cutter to cut out cookies. For half of the cookies, use a small heart cutter to cut out the center window. Place on prepared baking sheets, spacing 1 inch apart. Gather scraps, re-roll, and cut again.
  9. Chill again: Place the baking sheets with cut cookies in the refrigerator for 15-20 minutes.
  10. Bake: Bake for 10-12 minutes, or until edges are just barely golden. Rotate pans halfway through for even baking.
  11. Cool completely: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Dust with sugar: Once the cookies with cutout windows are completely cool, dust them generously with powdered sugar using a fine-mesh sieve.
  13. Assemble the sandwiches: Spread about 1 teaspoon of raspberry jam on the flat side of each whole cookie (without cutout). Top with a powdered sugar-dusted cookie, cutout side up. Gently press together.
  14. Let them rest: Let assembled cookies sit for about 30 minutes to soften the jam and help the sandwich hold together.

Notes

Chill the dough for at least 2 hours, preferably overnight, to prevent spreading. Rechill cut cookies before baking for best shape. Use seedless jam to avoid seeds getting stuck in teeth. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Unfilled cookies can be stored in an airtight container for up to a week; filled cookies are best within 2-3 days.

Nutrition

Keywords: Linzer cookies, heart-shaped cookies, Valentine's Day cookies, raspberry jam cookies, almond flour cookies, easy homemade cookies

Find it online: https://lolaspoon.com/perfect-heart-shaped-linzer-cookies-easy-homemade/