Linzer 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.
