Name: Linzer Heart Sandwich Cookies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 16 to 18 sandwich cookies
Ingredients: 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature; 2/3 cup (135 grams) granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon fine salt; 1 small lemon, zested; 1 egg yolk, at room temperature; 2 teaspoons pure vanilla extract; 1 3/4 cups (220 grams) all-purpose flour, plus more as needed; 1/4 cup (25 grams) almond flour; About 3/4 cup raspberry jam or your favorite jam; Confectioners’ sugar, for dusting

Directions

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33m Easy 98%

CLASS

Special equipment:

2 heart-shaped cookie cutters, one about 2 3/4 inches and one about 1 3/4 inches

Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
In the bowl of your stand mixer fitted with the paddle attachment, add the butter, sugar, baking powder, salt and lemon zest. Mix on low to combine, then raise to medium speed and cream until smooth, 1 to 2 minutes. Add the egg yolk and vanilla and mix on medium speed until combined, about 30 seconds.
Scrape the bowl and mix another few seconds. Add the all-purpose flour and almond flour and blend on low until combined. The dough will be very stiff. Once mixed, use your hand to incorporate any remaining flour by pressing and turning the dough around in the bowl.
Take about half of the dough and roll out between two pieces of parchment to about 1/8 inch thick. Use a light sprinkling of all-purpose flour if the dough sticks to the parchment.
For the cookie tops, cut out 16 to 18 cookies with a floured 2 3/4-inch heart-shaped cutter and arrange on one of the prepared baking sheets. Cut out the center of each solid heart with a smaller (such as 1 3/4-inch) heart-shaped cutter.
For the cookie bottoms, gather the scraps and the other half of the dough and reroll. Cut out 16 to 18 more 2 3/4-inch hearts. Leave them solid and arrange on the second prepared baking sheet (see Cook’s Note).
Bake the cookie tops, rotating the baking sheet halfway through baking, until golden, 7 to 8 minutes. Bake the solid heart cookie bottoms, rotating the baking sheet halfway through baking, until golden, 12 to 14 minutes. Allow the cookies to cool completely on the trays before filling.
Lightly dust the cookie tops with confectioners’ sugar and set aside.
Use a butter knife or small offset spatula to spread 1/2 to 1 teaspoon of jam over each cookie bottom. Carefully add the cookie tops. Place the remaining jam into a resealable plastic bag, snip off the end and pipe a bit into the center of each heart to fill in the space. The sandwich cookies can be store in a single layer in an airtight container at room temperature for up to 3 days.