A Valentine’s Day Cookie Recipe
Ditch the store-bought chocolates this Valentine's Day and surprise your beau with a homemade batch of these perfectly sweet, raspberry-jam filled Linzer Cookies.
What You'll Need:
(Makes 12 cookies)
- 1 1/2 sticks unsalted butter (3/4 cup), room temp
- 1/2 cup granulated sugar
- zest of 1 lemon
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour, plus more for dusting
- 3/4 cup almond flour
- 1/4 teaspoon salt
- raspberry jam, for filling
- powdered sugar
Step 1: Using a stand or hand mixer, beat the butter, sugar, zest and egg together until fluffy.
Step 2: Add in the cinnamon, flour, almond meal and salt. Beat until the dough just comes together (be careful no to over work the dough). If the mixture is too crumbly add a splash of milk. Divide the dough into 2 disks and wrap in plastic wrap and refrigerate for 15 minutes.
Step 3: Remove one of the disks from the fridge and roll out (1/4 inch thickness) on a floured surface. Using a 3 inch heart-shaped cookie cutter cut out the cookies and place on a parchment lined baking sheet. If the dough is extra sticky, sprinkle more flour. Place the tray in the fridge for 10 minutes.
Step 4: Preheat oven to 350 degrees F. Meanwhile, take out the other disk and roll it out (1/4 inch thickness) on a floured surface. Using a 3 inch heart-shaped cookie cutter cut out the cookies. This time, use a 2 inch heart-shaped cookie cutter on the second batch of cookies, cutting out a heart shape out of each center. Place the cookies on a parchment lined baking sheet and refrigerate for 10 minutes. (Including the small hearts you cut out of the second batch).
Step 5: Bake the cookies for about 7 minutes or until the edges crisp up and are lightly golden. Allow the cookies to cool slightly before adding the jam/powdered sugar. Sift powdered sugar over the hollowed out hearts and spread 1/2 teaspoon of jam over each of the solid 3 inch hearts. Top each jam cookie with a sugared one and serve.
All photography by Karen Biton-Cohen