MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

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.


Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook © 1998-2017 JADA Productions All Rights Reserved.