Linzer Hearts

December 18, 2008 at 2:41 pm 4 comments

I love the way these cookies look, but the flavor is amazing!  The lemon really adds an unexpected touch to this really delicious cookie.  These were time consuming…but the end result was worth it.  You must follow the recipe to a T!  My first batch I ignored the whole “put back in the freezer” deal and was left with lopsided heart cut-outs.  Its worth it to follow the instructions!

dscn1318Linzer Hearts

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup pecans – you can also use almonds, hazelnuts, or walnuts.
2 sticks unsalted butter, room temp.
2/3 cup sugar
2 large egg yolks
1/2 teaspoon vanilla
1/2 teaspoon freshly grated lemon zest
1/2 cup raspberry jam
1/4 cup powdered sugar for dusting

Tools: 3 inch heart cookie cutter and 2 inch heart cookie cutter. I found a whole set with 5 different sizes of hearts at Williams Sonoma for $8.00.

In a large bowl, sift together flour, baking powder, cinnamon, and salt. In a food processor, pulse nuts until finely ground. Whisk nuts into the flour mixture. Set aside.

In the bowl of an electric mixer with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the egg yolks, vanilla, and lemon zest; beat to combine, scraping down bowl as needed. With the mixer on low, add nut and flour mixture, and beat until just combined.

Put dough on floured counter and divide in half. Pat down into flattened disks. Refrigerate for at least 1 hour or overnight.

Remove one disk of dough from the fridge, and let stand until softened slightly. One a large piece of parchment paper lightly dusted with flour, roll dough to 1/8 inch thickness. Transfer parchment and dough to a baking sheet; freeze until firm, about 20 minutes. Repeat with the remaining dough. (You can stack the parchment and the dough)

Preheat oven to 325. Line two large baking sheets with parchment paper. Remove one sheet of dough and parchment from freezer; working quickly, cut heart shapes with 3 inch cutter. Cut out the center from half the shapes with the 2 inch cutter. Using a wide metal spatula, transfer shapes to baking sheets and freeze until firm, 15 min.

Bake until cookies are crips and lightly golden all over, about 15 minutes. Transfer cookies to wire rack to cool. Spread the flat hearts with jam. Sift powdered sugar over open hearts.

dscn1320Sandwich the cookies together, and you’re done! Was it worth it??!


Entry filed under: Baked Goods. Tags: , , , , , .

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4 Comments Add your own

  • 1. Karen  |  December 20, 2008 at 4:53 am

    thanks for leaving a comment over at my blog. you asked what kind of camera i use – it’s a canon 20d or sometimes a canon a80 if i don’t feel like messing with lenses and tripods and all that.

    these cookies look really good. i just recently made some linzer cookies and ate almost the whole batch. 🙂

  • 2. jownby  |  December 22, 2008 at 9:12 pm

    How many cookies does the recipe make? I love Christmas baking, but I’ve found that I do better if I focus on one cookie instead of making a variety. This seems like it would be a good one for that.

  • 3. fabulouslyclassic  |  December 23, 2008 at 1:01 pm

    Well…like I said I didn’t follow the recipe for the 1st batch. Some of them broke and the top hearts turned out crooked because they had warmed up too much and didn’t keep their shape. If all would have gone as planned, it probably would have made 2 dozen or maybe 3? They are very tasty…you should give it a try!

  • 4. Sophie  |  January 9, 2009 at 10:44 am

    The cookies look so delicate and pretty. I’ve never made these, I’m so afraid of messing them up! 🙂


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