Linzer Heart Cookies

Linzer Heart Cookies

What You'll Need:

  • 3 Sticks of Butter, Softened
  • 1 3/4-Cup Confectioner's Sugar
  • 1 Egg
  • 1 Cup of Cornstarch
  • 2 Cups of Sifted Flour
  • 2 Cups of Walnuts, Finely Ground
  • 1/2-Cup Red Raspberry Preserves
  • Mixing Bowls
  • A Spoon
  • A Sifter or Strainer
  • Cellophane
  • A Rolling Pin
  • A Heart-Shaped Cookie Cutter
  • A Cookie Sheet
  • A Cooling Rack (optional)
  • A Spreader or Butter Knife

  1. Cream the butter and 1 cup of the sugar until the mixture is fluffy. Add in the egg, and mix well.
  2. Sift all of the remaining dry ingredients together, and then add them to the creamed mixture. Stir in the ground walnuts.
  3. Form the dough into a large ball, wrap it in cellophane, and chill it for at least 4 hours.
  4. Roll out the dough until it's about 1/4" thick. Cut out heart shapes, and then place them on an ungreased cookie sheet. Chill the unbaked cookies for 45 minutes.
  5. Preheat your oven to 325°F. Bake the cookies for 10 to 15 minutes, or until lightly browned. Remove the cookies from the pan, and place them on a cooling rack, if one is available.
  6. While the cookies are still warm, spread half of them with raspberry preserves. Top each preserve-covered cookie with a plain cookie. Dust the tops with confectioner's sugar.

Note: This recipe makes 48 cookies.

Top of Page