Linzer Heart Sandwich Cookies

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Horrible. Do not waste your time or money. Something is wrong with this recipe attempted twice and both times received mush instead of cookies. Wish I read reviews before trying this recipe. It should be removed from the site.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ok, I understand that whenever a Chef submits a recipe to the Food Network, it becomes property of the Food Network...That being said, I feel that the majority of Chefs omit something from their prized recipe in order to retain ownership....a theory that was reinforced after precisely following this recipe.
The general flavor of the cookie is pleasant, but this recipe can NOT be the one featured in the photos. I was truly bummed out because of the wasted time and money I put into this effort, only to be disappointed. Come on Food Network, you should really verify the recipes before you publish them online...I feel ripped off.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These cookies ae incredible!!!!! Made a batch to send to my husband....took one bite and was hooked!!! No one who has tasted them since can eat just one! The dough is a pain to work with, but if you refrigderate in-between rolling out,and use enough flour, it is well worth the trouble. They look absolutely beautiful too when completed. Thanks Alex for a great recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awful. Way too much butter. I'm an intermediate baker and followed this recipe exactly-cookies were greasy, lacey and dough fell apart. Wish I'd compared recipes beforehand. Will try Ina's.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just made these. Very blah. No problem handling dough as long as it was well-chilled. I think this recipe needs almond extract and a bit of salt. Very flat taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is now one of my Christmas cookies. What an awesome taste and so easy to make.Added half tsp. almond extract to the batter for to enhance the almond taste.
Will make these every Christmas and probably threw out the year. Going to try Apricot jam next time. Great Recipe !

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These did not turn out as I expected. I would recommend a recipe found on All Recipes, "Easy Valentine Sandwich Cookies." I used this recipe last time I made sandwich cookies and they turned out great. Next time, I will add almonds, cinnamon and nutmeg as I liked those flavors a lot. These still tasted great as they are loaded with butter and sugar, but were a pain in the butt to handle, cut and bake and were not visually appealing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My wife and I made these for the second time tonight and solved several of our issues, but not all of them. We love the cookie, though.

We had issues with inconsistent thickness in our first batch, but solved that by using two wooden skewers to act as guides for our rolling pin. This resulted in consistent thickness for all of our cookies.

The second issue solved was with trying to get our cut cookies moved from to the cookie sheet. We discovered that an offset spatula worked great for this.

Now, if only we can solve the mystery of the sometimes burnt cookies...we turn the trays during cooking and have had these cook and be done anywhere from 9 - 11 minutes per tray.

Definitely recommend them - they make for a great presentation when sprinkled with powdered sugar and then dipped partially in melted chocolate!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe exactly and my first batch of the cookie bottoms were disastrous! It came out "lacy" just like some of the other reviews had mentioned. I think I greased the cookie sheet too much that time. The second batch, I tried it with parchment paper instead and made the dough about 3/8" vs the 1/8" thickness the recipe calls for. The results were MUCH better and ideal! The key is to keep the dough constantly in the fridge before cutting it and baking it. It makes the process so much easier!! I used several different types of jam - strawberry, apricot and raspberry for valentine's day. They came out great. It's definitely time consuming and not as easy as a choc chip cookie, but if it's for a special occasion, I think it's worth it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sorry, Alex, but you are Chopped. I followed the ingredients and directions exactly as on the web site. Are you sure the quantity of flour is correct? When I finally managed to get the dough rolled and cut, once in the oven, the cookies spread out and became lacy. I wanted a great cookie for the Holidays and was undecided between this recipe and Ina Garten's mini linzer cookies, the ground almonds in the batter of Alex's recipe was the deciding factor. I should have gone with Ina's recipe. I have always had good experiences with Ina's recipes. Next time I will stay with a chef's recipes that I know I can trust.