Description
Delight in the charming sweetness of Linzer Heart Cookies, a classic favorite that beautifully marries buttery shortbread with vibrant raspberry jam. Perfect for any occasion, these heart-shaped delights not only tantalize the taste buds but also serve as a delightful visual treat at any gathering. With their dusting of powdered sugar and delicious fruit filling, they’re sure to impress family and friends alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar (for dusting)
- 1 teaspoon almond extract
- 1/2 cup raspberry jam
- 1 large egg yolk
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour and powdered sugar until combined.
- Cream the butter and granulated sugar in a mixing bowl until light and fluffy. Mix in the almond extract and egg yolk.
- Gradually add the flour mixture to the butter mixture, stirring until just combined.
- Divide dough into two portions, wrap in plastic wrap, and chill for one hour.
- Roll out one portion on a floured surface to about 1/8 inch thick. Cut heart shapes using cookie cutters, making windows in half of them.
- Place cookies on baking sheets and bake for 12-15 minutes or until lightly golden. Cool completely before sandwiching with raspberry jam.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: For variation, swap raspberry jam with apricot or strawberry preserves. Sprinkle extra powdered sugar on top for added sweetness. Store cookies in an airtight container at room temperature for up to one week.