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Recipe: Linzer Heart Cookies

Linzer Heart Cookies on a china plate

A sweet for your sweetheart

1 cup blanched hazelnuts, toasted
1 cup unsalted butter, at room temperature
1/2 cup granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/2 cup jam of your choice
Powdered sugar, for dusting

Linzer Heart Cookies - Ready to assemble

Using a food processor, pulse hazelnuts until finely ground.

Whisk ground hazelnuts, flour, baking powder, cinnamon, salt, and nutmeg together and set aside.

Cream butter and sugar together at medium speed until light and fluffy. Add egg and vanilla and continue mixing until smooth.

Add dry ingredients to butter mixture and mix at low speed until just combined.

Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.

When ready to bake, preheat oven to 350 degrees.

 

Linzer Heart Cookies - Filling

Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough 1/4 inch thick. Using a heart-shaped cutter, cut out cookies. Transfer to prepared baking sheets. Using a smaller heart-shaped cutter, cut out centers of hearts from half the cookies. Repeat with remaining disk of dough. Gather scraps, re-roll, and cut remaining pairs of cookies.

Bake, rotating halfway through, until edges are slightly golden, 12 to 14 minutes. Transfer to wire racks and let cool completely.

Sift powdered sugar over cookies with cutout hearts. Spread a teaspoon of jam on each solid cookie and sandwich with sugared cookies.

Linzer Heart Cookies - Sugared

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