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Cozy Heart-Shaped Linzer Cookies with Raspberry Jam

Cozy Heart-Shaped Linzer Cookies with Raspberry Jam - featured image
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These buttery, nutty linzer cookies are filled with sweet-tart raspberry jam and dusted with powdered sugar. They look fancy but are surprisingly simple to make, perfect for Valentine’s Day or any cozy occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (100g) almond flour
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup (160g) raspberry jam (seedless preferred)
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl halfway through.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract until fully combined, about 1 minute. The mixture should look smooth and slightly glossy.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt until no lumps remain.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Divide the dough in half, shape each half into a flat disk about 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight.
  6. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll out the dough: On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness. Keep the other disk in the fridge.
  8. Cut the cookies: Use a larger heart-shaped cutter to cut out cookies. For half of the cookies, use a smaller heart cutter to cut out a window in the center. Place cookies about 1 inch apart on prepared baking sheets. Gather scraps, re-roll, and cut more cookies until all dough is used. You should get about 24-30 cookies total (12-15 bases and 12-15 tops).
  9. Chill again: Place the cut cookies on the baking sheets in the refrigerator for 15 minutes.
  10. Bake: Bake for 10-12 minutes, rotating the pans halfway through. Cookies should be just set and lightly golden on the edges. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Dust with sugar: Once the top cookies (with cutouts) are completely cool, place them on parchment paper and generously dust with powdered sugar using a fine-mesh sieve.
  12. Assemble the cookies: Spread about 1/2 teaspoon of raspberry jam on the flat side of each bottom cookie. Gently place a powdered sugar-dusted top cookie over the jam, pressing down lightly.
  13. Let them rest: Place assembled cookies in an airtight container and let sit at room temperature for 2-3 hours to allow the jam to soften the cookies slightly.

Notes

Don’t skip the double chill—chill the dough before rolling and the cut cookies before baking to prevent spreading. Use a light hand with the jam (about 1/2 teaspoon per cookie) to avoid a sticky mess. Let cookies cool completely before dusting and assembling. The cookies taste even better on day two as the jam melds with the cookie.

Nutrition

Keywords: linzer cookies, heart-shaped cookies, raspberry jam cookies, Valentine's Day cookies, almond cookies, jam-filled cookies

Find it online: https://dinadishes.com/cozy-heart-shaped-linzer-cookies-with-raspberry-jam/