No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Linzer Heart Cookies

  • yield: Makes 12 filled cookies and 12 little hearts




  • All-purpose flour, for dusting
  • Pate Sucree Extra
  • Confectioners' sugar, for dusting
  • 1 cup raspberry or apricot jam, heated and strained


  1. Step 1

    Heat oven to 375 degrees. Line baking sheets with parchment paper; set aside.

  2. Step 2

    Dust a clean work surface lightly with flour, and roll out one piece of dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out 8 hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut centers from half of the cookies.

  3. Step 3

    Transfer both the large and small hearts to a prepared baking sheet, and bake until golden brown, 12 to 14 minutes. Transfer to a wire rack until completely cooled. Repeat process with remaining dough rounds.

  4. Step 4

    Lightly sift confectioners' sugar over the large cookie tops. Spread about 1 tablespoon jam on each of the bottom halves, and sandwich halves together. Small hearts may be dusted with confectioners' sugar, if desired.