4 from 1 vote
Raspberry Linzer Cookie Hearts for Mom
Raspberry Linzer Cookie Hearts for Mom
Prep Time
30 mins
Cook Time
15 mins
Roast Nuts
5 mins
Total Time
45 mins
 

Heart shaped Linzer Cookies filled with raspberry jam say "I (heart) Mom." 

Course: Desserts
Cuisine: Viennese
Keyword: linzer cookies, mothers day dessert, raspberry cookies
Servings: 6 sandwich cookies
Author: Beth
Ingredients
  • 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
Instructions
  1. 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.
  2. Combine almonds and 1/4 cup sugar in a food processor and pulse until the nuts are finely ground.
  3. Whisk flour, cinnamon, salt, and lemon zest together.

  4. Cream butter and 1/2 cup sugar then add the vanilla and egg yolks and mix until combined. 

  5. Stir in the almonds and mix thoroughly.

  6. Add flour and mix just until combined.

  7. Remove half the dough from the bowl, flatten into a disc, wrap in plastic wrap and refrigerate. Repeat with remaining dough.

  8. 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. 

  9. Move cookies to a parchment lined baking sheet.

  10. Use small cookie cutters to cut out “I (heart) Mom” into half of the cookies.

  11. Bake for about 15 minutes. The edges of the cookies should just turn lightly golden brown.

  12. 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.