Linzer Heart Sandwich Cookies

Total Time:
55 min
40 min
15 min

2 1/2 to 3 dozen cookies, about 1 1/2 inches

  • 2 1/2 sticks butter
  • 3/4 cup granulated sugar
  • 2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies
  • 1/2 cup slivered almonds, ground
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup seedless raspberry jam
  • Powdered sugar, optional
  • Special Equipment:
  • 2 heart-shaped (or round) cookie cutters: 1 about 1 1/2 inches and 1 about 3/4-inch
  • Waxed paper (or parchment)
  • Rolling pin
  • 3 baking sheets
Watch how to make this recipe.
  • In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.

  • Note: because this dough has a good amount of butter, it needs "resting" time and needs to be rolled fairly quickly. Lay 3 large pieces of waxed paper in a single layer on a flat surface. Sprinkle each with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.

  • Preheat the oven to 350 degrees F.

  • Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough.

  • Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.

  • Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired.

  • Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.

  • Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.

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    This recipe is featured in:

    Valentine's Day