Valentine’s day is almost here and her I am with another fantastic dessert for valentine’s day.These buttery cookies won’t just melt in your mouth they are sure to melt hearts.You need very few ingredients and not a lot of skills for this one. Just don’t be tempted to over-mix or over-bake and you’ll do just fine.Linzer cookies are popular during Christmas due to their bright red centre but somehow the heart shape and jam filled centre makes them so perfect for Valentine’s Day.
Linzer cookies originated in the City of Linz, Austria in the early 1700s. Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with black currant preserves and then topped with a lattice crust.
Carefully transfer parchment paper lined baking sheets to a cooking rack, using a spatula under cookies to help lift them if needed. Also, chill dough that’s not currently being rolled or baked, the hearts hold their shape better when cold.I repeat again, don’t be tempted to over-bake or over-mix. The cookies tend to harden after they are baked so let them sit.To avoid mushy cookies always store the cookies in a airtight container in a moisture free cool dry space.
Hope you enjoyed reading, do try out the recipe and share your experiences in comments below.If you wish to connect with me or share any ideas or suggestions, feel free to write to me at mailto:email@example.com.
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- 1 cup All Purpose Flour
- 1/2 cup Eggs,1
- 1/2 cup Sugar
- 1/2 cup Butter, softened at room temperature
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Bean, or Extract
- 1/2 cup Jam or Berry Compote
- In a mixing bowl, whisk together flour, salt baking powder and soda, set aside
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute
- Mix in egg, then blend in vanilla
- Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours
- Preheat oven to 180C degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/6-inch thickness.
- Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts.
- Spacing cookies 1-inch apart, bake in preheated oven 10 - 12 minutes until edges are lightly golden.
- Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- Dust off with powdered sugar on the top layer of the cookie with the heart cut
- Spread strawberry jam over whole hearts and place those cookies over over tops.
- Store in an airtight container.