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Martha's Heart Shaped Linzer Cookies
MyCookbook Recipe Database
MyCookbook Member: MarthasArchive2
Recipe Category: Snacks
Recipe Preparation Level: moderate
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are perfect for a wedding dessert buffet, though you won’t want to limit them to such a singular occasion. Made from hazelnut dough, they have spread jam between the layers and are dusted with powdered sugar. The resulting cookies are delicious.
Apricot, strawberry, and cherry jams can be substituted for the seedless raspberry jam in this recipe.
HEART SHAPED LINZER COOKIES
Makes 3 dozen cookies
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
1. Heat oven to 375°. 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 bowl of 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 72 hearts. To make top halves of cookies, use a 1-inch, heart-shaped cookie cutter to cut out centers from 36 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.
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