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.