Valentine Linzer Cookies

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Happy Valentine’s Day!

Why should chocolate have all the fun? Here are some Austrian Linzer cookies with a red preserve filling that seem perfectly suited for the occasion. Enjoy. :-)

Valentine Linzer Cookies Recipe

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  • Yield: Makes 12-24 cookies, depending on the size of your cookie cutter shapes

Ingredients

  • 3/4 cups butter (1 1/2 sticks), room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla
  • 1 1/2 cups finely ground blanched almonds or hazelnuts
  • 2 1/4 cups cake flour (can sub all purpose flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 6 ounces raspberry jam, or other red preserve (I used quince jelly)
  • Powdered sugar

Method

1 Cream butter in a standing electric mixer with a paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Mix in the ground nuts.

2 Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.

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3 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

4 Preheat oven to 350°F.

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5 Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.

6 Bake for 12 minutes or until edges turn golden. Cool on a wire rack.

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7 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.

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Recipe adapted from The Food Network's Sweet Dreams show by Gale Grand.

Links:

Apple Linzer Cookies from Jennifer, the Domestic Goddess

Linzer Cookies with an explanation of their Austrian origins from Joy of Baking

Hazelnut Linzer Cookies from Nic at Bakingsheet

Valentine Linzer Cookies

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Showing 4 of 18 Comments

  • Claudia

    Sorry to stick my nose in but if you add some agar agar it will have a firmer slightly chewy texture like the jam and cream biscuts or sweets and will not be a problem :o)
    These look great I cant wait to try them.

  • Joe

    Hi, Joe’s here.

    If I may ask, will this cookies’ jam (the middle of the heart shape) be sticky after it cool down? Like if I were want to put it in a small plastic bag and make it as a gift to my loved ones, will it be okay? Will it stick to the plastic bag and mess it up? I’m just curious, thank you. =)

    It should be okay, especially after you sprinkle the whole thing with powdered sugar. ~Elise

  • Hazel

    I made these for a friend last week and learned two lessons – chill the dough thoroughly or else trying to keep the heart shapes intact will be nearly impossible, and don’t make them too thick or else your end product will look like sandwiches. I divided the dough into three discs and the first batch was a bit of a disaster, but after having learned my lesson, the second one was perfect. My friend loved them!

  • The Curious Baker

    I didn’t realise these were so easy to make, I’ve just made some gluten free double heart cookies using a similar method. If only I knew…well I guess it’s not too late!

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