Linzer Cookies With Raspberry Jam – Perfect for Valentine’s Day!

valentines day linzer hearts gift idea raspberry strawberry jam in box easy quick cheap budget better baking bible blog dough recipe powdered sugar sprinkled red rosesLinzer cookies are a classic, and these have been tweaked for Valentine’s Day! They’ve got the classic taste we all love in a Linzer cookie, but with a raspberry twist! The raspberry jam goes great with this soft and buttery cookie, and it’s topped with powdered sugar. These cookies would look wonderful packaged with a ribbon as a teacher gift, or as a school snack for your kids. Love is in the air, so make a big batch of these yummy cookies for that special someone!

Photos: Cooking Classy.

Linzer Cookies With Raspberry Jam – Perfect for Valentine’s Day!

 
Classic buttery Linzer cookies tweaked for Valentine’s Day with raspberry jam and dusted with powdered sugar. Makes a great teacher gift!
 
Ingredients:
 
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup slivered almonds
  • 1/4 cup packed light-brown sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for dusting
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 8 oz raspberry jam
Instructions:
 
  • In a large bowl, whisk flour, cinnamon, salt, and baking powder. Set aside.
  • In a food processor, add almonds and brown sugar. Pulse until they’re finely ground. Set aside.
  • In another bowl, beat butter and powdered sugar using an electric mixer on low speed. When combined, increase speed to medium-high and beat until creamy (1 minute).
  • Add in egg, vanilla, and almond extract. Mix.
  • Add in almond mixture. Mix.
  • On low speed, gradually add in flour mixture. Mix until combined.
  • Form the dough into a ball and wrap it in a sheet of plastic wrap. Chill in the fridge for 2 hours.
  • Preheat your oven to 350 F.
  • Dust your work surface with flour and take out the dough from the fridge. Cut the dough in half and roll out each half evenly until it’s 1/8″-1/6″ thick.
  • Cut into heart shapes with a cookie cutter. Using a smaller heart shape cookie cutter, cut out small hearts into the centers of half of the hearts.
  • Transfer the hearts onto baking sheets lined with parchment paper. Space them about 1″ apart. If the hearts have warmed up, place them in the fridge for a few minutes. They must go into the oven cold.
  • Bake cookies for 10-12 minutes until the edges are golden. Cool on wire racks.
  • Spread jam over the whole hearts and top with heart that’s been cut out in the center.
  • Dust cookies with powdered sugar.
  • Store in an airtight container.