Read reviews (4)
Rate recipe
This specialty cookie takes a little extra effort, but the delectable results are well worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 163 calories, 9 g fat (4 g saturated fat), 29 mg cholesterol, 101 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Linzer Heart Cookies in Country Woman January/February 2003, p33
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Sep. 23, 2012 by actlawr1
This little cookie has become a family favorite.I just made 10 dozen with my homemade raspberry jelly for a wedding ,and everyone enjoyed them emensely.
Reviewed on Feb. 13, 2011 by allaboutcookies86
It does take some effort to make these cookies, but they come out beautiful! This is actually the first cut out cookie recipe I have gotten to work. They are just as pretty as the picture. The flavor reminds me a little of a gingerbread man, but with raspberry jam. They will be a new Valentine's Day tradition. I can't wait to see what my coworkers think! Thank you for the idea. They were fun making and can't wait to make them again.
Reviewed on Jul. 01, 2010 by xicota
I forgot to mention that I made mini-sandwich cookies out of the heart-shaped center cut-outs, using the raspberry preserves in the middle of two cut-outs.
These cookies do take a bit of work, but I think they would be very nice "special occasion" cookies. The dough is quite soft, so I had to roll it and cut it in small batches. I had only a 4-inch heart cookie cutter and a 1 and 1/2-inch cutter for the center, so these cookies were large. I wondered whether the small amount of baking cocoa would be noticeable---it did provide a delicate hint of chocolate flavor. My cookies were too thin at 1/8-inch to transfer to the baking sheet without tearing, so I opted for 1/4-inch thickness. I wrapped the cookies individually, and will serve them tomorrow. I'm thinking they might be a little softer by waiting a day. The cookies really look lovely--just like in the photo!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013