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 wont 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 parent’s 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 being it worked so well, I’m sure I’ll never bother trying out any other recipes. The combination of almonds, lemon and 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.
Products used to create this project that are available on Amazon.com (commission earned for sales)
Heart shaped Linzer Cookies filled with raspberry jam say "I (heart) Mom."
- 1 cup blanched almond slivers
- 1/4 cup plus 1/2 cup granulated sugar
- 2 cups all purpose flour (260 grams)
- 1/2 teaspoon cinnamon
- 1/2 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
- 1/2 - 3/4 cup red raspberry jam
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.
Combine almonds and 1/4 cup sugar in a food processor and pulse until the nuts are finely ground.
Whisk flour, cinnamon, salt, and lemon zest together.
Cream butter and 1/2 cup sugar then add the vanilla and egg yolks and mix until combined.
Stir in the almonds and mix thoroughly.
Add flour and mix just until combined.
Remove half the dough from the bowl, flatten into a disc, wrap in plastic wrap and refrigerate. Repeat with remaining dough.
Dust work surface with some flour. Roll cookie dough out to 1/4 inch thickness. Cut using a 5 or 6 inch heart shaped cookie cutter.
Move cookies to a parchment lined baking sheet.
Use small cookie cutters to cut out “I (heart) Mom” into half of the cookies.
Bake for about 15 minutes. The edges of the cookies should just turn lightly golden brown.
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.
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 powder sugar dusted cookie.
The red jam will show through the letters revealing your sweet message to your mom.
Notes for making Rasbperry Linzer Cookie Hearts
- If you want crunchy cookies, fill these the day you want to serve them, otherwise you can make them and refrigerate them for up to 4 days, but the cookies will get soft. They are wonderful either way. I think I actually like them just a bit better when they are soft.
- Be sure to dust the cookies with powdered sugar before sandwiching the two cookies together. If you dust them afterwards the jam will have specks of powdered sugar on top and won’t look quite as red.
- Use seedless raspberry jam for the best texture.
NEW VIDEO TUTORIAL
See how to make these Raspberry Linzer Cookie Hearts for Mom. You will notice in the video that I did not add cinnamon. These cookies can be made with or without cinnamon. I’ve made them both ways and they taste great either way.
More Sweet Treats for Mother’s Day
from Hungry Happenings
Your mom deserves the world and she has earned lots and lots of treats. So check all these Mother’s Day Recipes.
Enjoy making a batch of Raspberry Linzer Cookie Hearts for Mom.