Imagine a cookie so delicate, so irresistibly romantic, that it could make even the most stoic baker swoon! These Heart-Shaped Linzer Cookies aren't just a dessert; they're a love letter baked to perfection. Originating from the enchanting Austrian culinary tradition, these beautiful sandwich cookies combine the rich, buttery taste of almond-infused pastry with a vibrant burst of raspberry jam. Whether you're looking to impress your valentine, celebrate a special occasion, or simply treat yourself to a moment of pure culinary bliss, these cookies are your ticket to dessert paradise.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Austrian
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and a pinch of salt to ensure even distribution of ingredients.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up the dough.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use heart-shaped cookie cutters to cut out cookie bases and matching tops with a smaller heart cut-out in the center.
- Carefully transfer the cookie shapes to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
- Once cooled, spread a thin layer of raspberry jam on the solid heart-shaped cookie bases.
- Dust the heart-shaped cookie tops (with the center cut-out) with powdered sugar.
- Gently place the powdered sugar-dusted tops onto the jam-covered bases, creating a sandwich cookie.
- Store the cookies in an airtight container between layers of parchment paper for up to 5 days.
Tips
- • Ensure your butter is truly softened but not melted - room temperature is key for that perfect creamy texture. • Chill the dough thoroughly before rolling - this prevents spreading and helps maintain the heart shape. • Use a fine-mesh sieve for dusting powdered sugar for a light, even coating. • Don't overmix the dough - this can lead to tough cookies instead of tender, melt-in-your-mouth treats. • Let the cookies cool completely before assembling to prevent jam from making the cookies soggy. • For a professional touch, use a small offset spatula to spread the raspberry jam evenly. • Store cookies between parchment layers to prevent sticking and maintain their delicate structure.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 14g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
