LINZER HEARTS
Provided by Molly O'Neill
Categories dessert
Time 4h
Yield About 18 large cookies
Number Of Ingredients 11
Steps:
- In a food processor, combine the cookie crumbs, almonds and 2 tablespoons of sugar; pulse until the mixture resembles coarse sand. Transfer to a large bowl. In a separate bowl, sift together the flour, baking powder, cinnamon and salt and stir it into the almond mixture.
- In the bowl of an electric mixer, cream the butter. Beat in the remaining sugar. Beat in one egg and the vanilla extract until creamy. Stir the dry ingredients into the butter mixture until just combined. Halve the dough, form into 2 disks, wrap in plastic and chill until very firm, at least 2 hours.
- On a floured surface, roll out half the dough to a 16-inch thickness. Use a pastry brush to brush off excess flour on the top of the dough, and use a large (about 3 1/2 inches at its widest point) heart-shaped cutter to stamp out as many hearts as possible. Use a wide spatula to transfer them to parchment-lined cookie sheets and chill. Gather the scraps, form into a disk and refrigerate. Repeat with the remaining dough.
- Using a slightly smaller (about 2 inch wide) heart-shaped cutter, cut out the centers of half the chilled hearts. Leave the exterior rings on cookie sheets, and add the cut-out centers to the scraps. Roll out the chilled scraps and cut out an equal number of large hearts and rings. Chill them for at least 1 hour.
- Preheat the oven to 350 degrees. In a cup, lightly whisk the remaining egg. Remove the chilled large hearts from the refrigerator and, using a small pastry brush, brush a coating of egg around the edges of each. Use a spatula to carefully lift the rings from the cookie sheets and place each over a heart. Press gently with your fingers to make them adhere. Brush the rings with more egg. Bake the cookies until the hearts are lightly colored, about 10 minutes.
- Remove from the oven and drop about a tablespoon of the preserves into the centers, spreading to fill. Return the cookies to oven and bake until the jam is set but not bubbling, about 3 minutes. Remove from the oven and cool the cookies on the sheets.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 22 grams, TransFat 0 grams
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Hamayon King
[email protected]These cookies are way too sweet for my taste. I won't be making them again.
Rahul Mafya
[email protected]I'm not sure if I'm doing something wrong, but my cookies didn't turn out as good as I hoped. They were a bit dry and the jam filling was too runny.
chetachi Divine
[email protected]These cookies are so cute and festive. I can't wait to make them for my holiday party.
Elina Gharakhani
[email protected]I love these cookies! They're the perfect combination of sweet and tart.
Riley Campbell
[email protected]These cookies are so delicious and they're so easy to make. I'm definitely going to be making them again.
Technical DHILLON 224
[email protected]I've made these cookies several times and they've always turned out great. I highly recommend them!
Kinzee Sanderfer
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and they always impress my guests.
Glen Evans
[email protected]I'm not a huge fan of cookies, but these Linzer hearts are an exception. They're so light and flaky, and the raspberry jam filling is divine.
Sandile G Zondi
[email protected]These cookies are so cute! I love the heart shape and the lattice crust. They're perfect for Valentine's Day.
Munyanziza Adelain
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
Praince Arain
[email protected]These cookies are so easy to make and they always turn out perfect. I love the way the jam filling peeks through the lattice crust.
Maruf Gazi
[email protected]I've been making these cookies for years and they're always a favorite. The only thing I do differently is use a different flavor of jam each time. This time I used apricot jam and they were amazing!
aakash Mahat
[email protected]My first time making cookies and I chose this recipe. They turned out great! My kids loved them.
kareem jerobon
[email protected]These Linzer hearts were a hit at my holiday party! They were easy to make and absolutely delicious. The raspberry jam filling was the perfect complement to the buttery shortbread crust.