Easy, yet beautiful – a perfect cookie recipe to bake for your Valentines.
Does your Valentine have a sweet tooth? Mine sure does – as a matter of fact, my whole family does. So how do I give a little bit of “cookie love” to my family? I bake Linzer cookies!
V-Day is just a few days away and that means it’s time to whip up a batch of these super delish cookies to give to all of your Valentines. Wrap them up in cute packages, tied with red ribbon and deliver your yummy cookies to all your special friends and loved ones. These Linzer cookies happen to be one of my hubby’s favorites because I make them filled with raspberry jam – he LOVES raspberries. These are so cute, too, because I use a small heart shaped cookie cutter to cut out heart shapes in the middle. People will think you fussed all day, but they are actually super easy to bake and will impress everyone. These cookies also have a special place in my heart because the recipe originated in Linz, Austria, where my parents met and fell in love, way back in 1947.
Here are some of the supplies you’ll need and the recipe. Now, let’s get baking!
Sending cookie love,
The Baroness
These supplies from Wilton will make your V-Day baking a breeze.
- 2 cups all-purpose flour
- 2/3 cups finely ground almonds
- ¼ tsp cinnamon
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 2/3 cup granulated sugar
- 1 egg
- ½ tsp pure vanilla extract
- ½ cup seedless raspberry jam
- Confectioner’s sugar (for dusting)
- In a small bowl, combine flour, almonds, and cinnamon; set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture; mix only until incorporated.
- Divide dough into 2 pieces; press into small disks, about 1-inch thick. Wrap each disk separately in plastic wrap and refrigerate for about 2 hours or until firm enough to roll.
- Preheat oven to 350°F. On floured surface, roll out one disk of dough approximately 1/8-inch thick (keep remaining dough in fridge until ready to roll). Cut out half the dough using the round cutter with a heart shaped disk insert (this is the top of the cookie); cut an equal number of rounds without the insert (this will be the bottom). Transfer to parchment-lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and then rerolled to make equal tops and bottoms.
- Bake 10-12 minutes or until light golden brown. Cool on cookie sheet for 2 minutes; remove from sheet and place on a cooling rack; cool completely. Invert bottom cookies; spread with about 1 tsp of jam. Dust the top cookies with powdered sugar; gently sandwich cookies together. Makes about 20 cookies.
- Note: You’ll need a Linzer Cookie Cutter, available at most grocery stores, craft stores, or your favorite super store.