Heart Shaped Linzer Tart Cookie

Linzer Tart Cookies

Perfect for Valentine’s Day

Linzer Tart Cookies

Linzer Tart Cookies

Heart Shaped Linzer Tart Cookie

Valentine’s Day is a month away and these are perfect cookies to give as gifts to your little valentines or as a gift for teachers or care givers.  These are one of my favorite cookies.  You can make them large like these hearts or small bite sized cookies.  Get creative!

Cookie Ingredients

• 2/3 cup almonds
• 1/2 cup packed light brown sugar
• 2 1/2 cups all-purpose flour plus more for the work surface
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon confectioners’ sugar

Filling

• 12 oz jar of raspberry jam or Homemade Raspberry Filling

Raspberry Filling

Directions

1. Preheat oven to 350° F.
2. Spread the almonds on a baking sheet and toast until fragrant about, 6 to 8 minutes.
3. Once the almonds are cool place in food processor and process the almonds with a ¼ cup of the brown sugar until the almonds are finely ground.
4. In a medium bowl, mix together the flour, baking powder, salt, and cinnamon.
5. In a stand mixer fitted with the paddle attachment cream the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy.
6. Beat in the egg and vanilla.
7. Reduce the speed to low and slowly add the almond mixture followed by the flour mixture, mixing until just combined.
8. Divide the dough in half and form two disks, wrap in plastic wrap, and refrigerate for 3 hours.
9. While the dough is chilling you can make your raspberry filling.  See recipe here.
10. Preheat oven to 350° F.
11. Roll out dough to a 1/8 inch thickness on a lightly-floured surface.
12. Using a cookie cutter cut the dough and place on parchment-lined baking sheets 1 inch apart.
13. Using a ¾- to 1-inch cookie cutter, cut out the centers from half of the cookies.
14. Reroll the scraps and repeat.
15. Bake, turning the sheets halfway through, until the edges are golden about 12 minutes.
16. Cool cookies slightly on the baking sheets and then transfer to wire racks to cool completely.
17. Lightly dust the tops of the cut out cookies with powdered sugar.
18. Heat the filling and spread 1 teaspoon of hot filling on the solid cookies
19. Place the cut out cookie on top and gently sandwich them together.
20. Using a small spoon fill the cut-out with a little more jam.