Linzer heart sandwich cookies add a bit of pizazz to any dessert table and they’re a breeze to make! The shortbread-like dough rolls so easily and doesn’t require any chilling before baking. You can substitute a variety of jams for filling these cookies for a beautiful mix of colors and flavors.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 16 to 18 sandwich cookies |
Ingredients
- 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
- 2/3 cup (135 grams) granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 small lemon, zested
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups (220 grams) all-purpose flour, plus more as needed
- 1/4 cup (25 grams) almond flour
- About 3/4 cup raspberry jam or your favorite jam
- Confectioners’ sugar, for dusting
Instructions
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, add the butter, sugar, baking powder, salt and lemon zest. Mix on low to combine, then raise to medium speed and cream until smooth, 1 to 2 minutes. Add the egg yolk and vanilla and mix on medium speed until combined, about 30 seconds.
- Scrape the bowl and mix another few seconds. Add the all-purpose flour and almond flour and blend on low until combined. The dough will be very stiff. Once mixed, use your hand to incorporate any remaining flour by pressing and turning the dough around in the bowl.
- Take about half of the dough and roll out between two pieces of parchment to about 1/8 inch thick. Use a light sprinkling of all-purpose flour if the dough sticks to the parchment.
- For the cookie tops, cut out 16 to 18 cookies with a floured 2 3/4-inch heart-shaped cutter and arrange on one of the prepared baking sheets. Cut out the center of each solid heart with a smaller (such as 1 3/4-inch) heart-shaped cutter.
- For the cookie bottoms, gather the scraps and the other half of the dough and reroll. Cut out 16 to 18 more 2 3/4-inch hearts. Leave them solid and arrange on the second prepared baking sheet (see Cook’s Note).
- Bake the cookie tops, rotating the baking sheet halfway through baking, until golden, 7 to 8 minutes. Bake the solid heart cookie bottoms, rotating the baking sheet halfway through baking, until golden, 12 to 14 minutes. Allow the cookies to cool completely on the trays before filling.
- Lightly dust the cookie tops with confectioners’ sugar and set aside.
- Use a butter knife or small offset spatula to spread 1/2 to 1 teaspoon of jam over each cookie bottom. Carefully add the cookie tops. Place the remaining jam into a resealable plastic bag, snip off the end and pipe a bit into the center of each heart to fill in the space. The sandwich cookies can be store in a single layer in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 273 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 38 mg |
| Sodium | 121 mg |
| Serving Size | 1 of 12 servings |
| Calories | 273 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 38 mg |
| Sodium | 121 mg |
Reviews
All I can say is that it is the bomb. I love this cookie with a hint of lemon. It was the best for Valentine’s Day.
It would be nice to know how to make the heart affect with the icing?