Celebrate Mother's Day by baking a batch of Raspberry Linzer Cookie Hearts for your Mom. Each heart-shaped almond cookie has cut-outs that allow the red raspberry jam to show through and to say, "I ❤ Mom."
This post was originally published on May 5, 2014. My mom loves these cookies so much that I made them for her again and created a new video tutorial.
Raspberry Linzer Cookie Hearts for Mom
When it comes to my sweet tooth, I take after my dad; he could eat cookies morning, noon, and night and has been known to have them instead of a meal. I will admit to doing the same. My mom, on the other hand, enjoys sweets but feels that the treat must be totally worth the calories, or she won't bother. So, I laughed when she told me that she skipped dinner because she had eaten too many of these Raspberry Linzer Cookie Hearts.
I gave her four of these large heart-shaped cookies at her birthday lunch yesterday, and by dinner, there was only one left in the box. I'm guessing by the time their heads hit the pillow, the box was empty. I don't blame them. These cookies are that good.
The first time I tried the recipe for these Raspberry Linzer Cookies, I brought them to my parents' monthly game night. The cookies were gone before the games even began. I noticed my mom had eaten one, then wrapped one up to save for later. I knew that meant she really liked the cookies.
The Linzer cookie recipe came from Joy of Baking.com, and since it worked so well, I'm sure I'll never bother trying out any other recipes. The combination of almonds, lemon, and a hint of cinnamon is really wonderful. The cookies are great all on their own, but when raspberry jam is sandwiched in between two of them and a dusting of powdered sugar is added, it makes for an ethereal treat. Just the kind that will make my mom skip dinner.
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🥣Instructions
You'll get 12 large heart-shaped cookies out of this dough recipe, which will make 6 sandwich cookies.
Roll out the dough and cut out using a large heart cookie cutter. Use alphabet cutters and a heart cutter to cut out the "I ❤ Mom" from six of the cookies.
Bake and cool the cookies. Then dust the "I (heart) MOM" cookies with powdered sugar.
Spread jam on the remaining heat-shaped cookies and top with a powdered sugar-dusted cookie.
The red jam will show through the letters, revealing your sweet message to your mom.
Related Recipes
Be sure to check out all of my Mother's Day Recipes.
Printable Recipe and Video
Heart shaped Linzer Cookies filled with raspberry jam say "I (heart) Mom."
- 1 cup blanched almond slivers
- ¼ cup plus ½ cup granulated sugar
- 2 cups all purpose flour (260 grams)
- ½ teaspoon cinnamon
- ½ teaspoon table salt
- 1 tablespoon lemon zest
- 1 cup (2 sticks) butter, softened
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
- powdered sugar to dust over cookies
- ½ - ¾ cup red raspberry jam
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Heat oven to 350 degrees Fahrenheit. Spread almonds out on a baking sheet, and toast until golden brown, about 5 minutes. Allow nuts to cool completely.
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Combine almonds and ¼ cup sugar in a food processor and pulse until the nuts are finely ground.
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Whisk flour, cinnamon, salt, and lemon zest together.
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Cream butter and ½ cup sugar then add the vanilla and egg yolks and mix until combined.
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Stir in the almonds and mix thoroughly.
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Add flour and mix just until combined.
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Remove half the dough from the bowl, flatten into a disc, wrap in plastic wrap and refrigerate. Repeat with remaining dough.
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Dust work surface with some flour. Roll cookie dough out to ¼ inch thickness. Cut using a 5 or 6 inch heart shaped cookie cutter.
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Move cookies to a parchment lined baking sheet.
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Use small cookie cutters to cut out “I (heart) Mom” into half of the cookies.
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Bake for about 15 minutes. The edges of the cookies should just turn lightly golden brown.
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Allow the cookies to cool completely, then dust the “I (heart) MOM” cookies with powdered sugar. Spread raspberry jam on the remaining cookies. Place one cut-out cookie on top of the jam and gently sandwich the cookies together.
Recipe Video
Choosing Your Cookie Texture: If you prefer a crunchy cookie, assemble these with the jam on the day you plan to serve them. If you prefer a softer, melt-in-your-mouth texture, you can assemble them up to 4 days in advance and store them in the refrigerator. Both versions are delicious!
The Secret to Bright Red Centers. For the most professional look, always dust the top "cut-out" cookies with powdered sugar before placing them on top of the jam-covered bottom cookies. If you dust them after assembly, the jam will get covered in white specks and won't have that vibrant, ruby-red appearance.
Jam Selection: For the best flavor and a smooth, elegant look, use a high-quality seedless raspberry jam. Seeded jams can be difficult to spread evenly and may distract from the delicate texture of the shortbread.
Storage Tip: Store assembled cookies in an airtight container. If you have already dusted them with powdered sugar, avoid stacking them directly on top of each other, as the sugar can become damp or smudge. Use a piece of parchment paper between layers if necessary.
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Tiffany says
Hi, I toasted whole unsalted almonds in place of blanched almonds and don’t know if that’s why my dough turned out different, but my dough was hard to roll, cut, and transfer because of how crumbly it was. It wouldn’t stay together. Am I able to add some water to it? I know too much flour could cause this, but if anything, I used the exact amount or even just slightly less. Please help! Thanks!
Beth says
HI Tiffany,
Yes the dark exterior of the almond could definitely effect the texture of the dough. The dough is a bit dry compared to sugar cookie dough, but it should hold together. I would rub about a teaspoon of softened butter over both my hands then knead the dough in your hands, working the butter into the dough. The warmth of you hands and the butter should soften the dough. Add more if needed, but don't work the dough too much or the cookies can become tough once baked.
I hope this helps!
Maria says
Oh these are so cute!!!!!!!!!!! I make Linzer cookies all the time, in fact I made some last week again! But I love the little message on these, just adorable!!!
beth says
I'm so glad I finally discovered Linzer Cookies. They are so good. I can see why you make them so often:)
Brenda @ SweetSimpleStuff says
We might be related ... cookies are the best ... add a glass of milk and you have a complete meal! I love the 'big' heart ... no wimpy little cookies for Mom!
beth says
I think we might!
Karen @ Sugartown Sweets says
Oh I Love this cookie design! I have never made (let alone eaten) a linzer cookie. I bought a linzer cutter set last year and just have never gotten around to it. The fact that you made your own design..with Mom and hearts..is so adorable! And who doesn't love almonds, lemon and cinnamon? Happy Mother's Day to you and your Mom. 🙂
beth says
I hadn't had a linzer cookie until recently and have really fallen in love with them. I highly recommend trying this recipe.
The Partiologist says
It's a good thing these cookies aren't in front of me right now...they would all be gone! Such a cute way to say Happy Mother's Day!
beth says
They are hard to resist, that is for sure.
Indrė says
They look just awesome! This mother's day I was not with my mom, but I think I'll bake something like this next time I'm visiting her.
beth says
I was so happy that my mom enjoyed her cookies. I don't often bake for her, but am always happy to make her sweet treats that she really enjoys.
Roxy | Roxy's Kitchen says
I love linzer cookies and these are just adorable! What a great idea for Mother's Day!
beth says
I have just recently discovered these cookies and love them too!