- 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 forLinzer Heart Cookies
"I made this cookies for first time and came delicious. Just did half the recipe because did not have ground almonds and instead used Almond Meal and came with lots of flavor.Did a third of the recipe with strivers jam, 1/3 with chocolate and the last 1/3 with dulce de leche.I definitely will do it again but with the exactly amount."
"I made these for Christmas and used star cookies cutters. These cookies taste as good as they look. My son was so amazed at these cookies. They're a keeper."
"I made these cookies for Valentines and everyone loved them!"
"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!"