- 1-1/4 cups butter, softened
- 1 cup sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups ground almonds
- Raspberry jam
- Confectioners' sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape.
- Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
- Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam. Yield: 3 dozen.
Reviews for Linzer Heart Cookies
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I also made these and they were a big hit among the family! You can also fill them with chocolate for now puree lovers
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.
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.
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!