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Linzer Heart Cookies

Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or cherry jam can be substituted for the seedless raspberry jam in this recipe.

  • Yield: Makes 3 dozen cookies

Source: Martha Stewart Living Television

Ingredients

  • 1 1/4 cups whole hazelnuts
  • 1 cup (2 sticks) unsalted butter
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • Confectioners' sugar, for dusting
  • 1 cup seedless raspberry jam

Directions

  1. Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.

  2. Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.

  3. In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.

  4. Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.

  5. Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.

  6. Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

Reviews (2)

  • tchlleaf1 13 Feb, 2014

    We found the dough very wet as the above reviewer states. However, we put the dough in the freezer overnight and defrosted for 3 hours in the fridge, cutting off small pieces of dough and rolling so that the dough kept cold. This way the dough was not sticky. These are lovely biscuits and it is worth all the hassle.

  • LSMagic 14 Feb, 2013

    The dough for this recipe didn't work very well. I used almonds instead if hazelnuts, but I didn't think that would cause the issue. The dough broke apart easily, and baked unevenly. I think the cookies came out ok in the end, but I kept checking the recipe to see if I'd forgotten something because it was not acting like it should have. Freezing it helped, and I ended up rolling out small chunks so I could keep the dough as hard as possible.

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