Romantic Raspberry Linzer Hearts
These delightful Linzer Hearts, filled with sweet raspberry jam, are perfect for sharing the love on Valentine's Day or any special occasion. A tender, buttery cookie with a festive heart cutout, dusted with powdered sugar, creates a beautiful and delicious treat.
Equipment
- Stand Mixer
- Parchment Paper
- Rolling Pin
- Baking Sheet
- Linzer Cookie Cutters
- Wire Rack
- Fine Mesh Sieve
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1 to 2 cups sweet raspberry jam
- 1 cup powdered sugar for dusting
Instructions
- In a stand mixer with a paddle attachment, gently cream together the softened butter, granulated sugar, and salt until the mixture is light and fluffy. This step creates a wonderful texture!
- Next, beat in the large eggs one at a time, followed by the vanilla and almond extracts, mixing until everything is smoothly combined.
- Reduce the mixer speed to low and gradually add the all-purpose flour until it's just incorporated into the dough. Be careful not to overmix to keep the cookies tender.
- Place the dough onto a sheet of parchment paper, then cover it with another sheet. Use a rolling pin to evenly flatten the dough to about 1/8 inch thick.
- Carefully transfer the flattened, covered dough onto a baking sheet and refrigerate for 20 minutes until it's firm and easy to handle.
- While the dough chills, preheat your oven to 350°F (175°C) and line a clean baking sheet with parchment paper.
- Using your Linzer cookie cutters (or a small circle cutter for the base and a heart cutter for the top), cut out an equal number of plain cookie bases and cookies with the heart shape removed from the center.
- Gently place the cut-out cookies onto your prepared baking sheet.
- Pop the baking sheet with the cookies into the freezer for 3-5 minutes. This quick chill helps the cookies keep their perfect shape while baking!
- Bake for 8-10 minutes, keeping a close eye on them. The edges should remain light and not brown, ensuring a soft, delicate cookie.
- Allow the baked cookies to cool completely on a wire rack before moving to the next step.
- Lightly dust the "heart window" cookies with powdered sugar using a fine-mesh sieve. Make sure to only dust the tops of these before assembling.
- Spread a thin, even layer of raspberry jam onto the flat, underside of the plain cookie halves.
- Carefully sandwich the powdered sugar-dusted heart-cutout cookies on top of the jam-covered bases to create your delightful Linzer hearts.
- Store these beautiful, sweet treats in an airtight container in the refrigerator for up to a week to maintain their optimal taste and texture.
Notes
These Romantic Raspberry Linzer Hearts are perfect for #ValentinesDayTreats, spreading #HeartCookieLove. This recipe is an #EasyHealthyBaking option for #RaspberryLinzers.
Nutrition Information (per sandwich cookie):
Calories: 160
Total Carbs: 22g (Net Carbs: 21g)
Fats: 9g
Protein: 2g
Calories: 160
Total Carbs: 22g (Net Carbs: 21g)
Fats: 9g
Protein: 2g
