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Ingredients
| salted butter: 0.75 lb (softened) |
| powdered sugar (unsifted): 1 3/4 cups (divided) |
| eggs: 1 |
| all-purpose flour (unsifted): 2 cups (sifted) |
| cornstarch: 1 cup |
| walnuts (shelled): 2 cups (finely grated) |
| raspberry preserves: 1/2 cup |
Linzer Valentine Hearts
Credit: Food.com
User rating:
-
Prep Time
360 min -
Cook Time
12 min -
Servings
2 serving(s)
Tags
- In large mixing bowl, cream together butter and 1 cup sugar until fluffy.
- Add egg and beat well.
- Sift together flour and cornstarch and add to butter mixture.
- Stir in walnuts.
- Mix well.
- Place dough in a ball in wax paper and chill for roughly 5 hours.
- Roll dough on lightly floured surface to 1/4" thickness.
- Using cookie cutters, cut out equal numbers of solid hearts and hearts with centre cut out.
- (You can either re-roll the cut out centres to make more of the larger hearts or bake them all for little bite-size cookies.) Place on ungreased cookie sheet.
- Chill for 30 minutes.
- Bake at 325 for 10- 15 minutes or until lightly browned.
- Place on rack to cool.
- While still slightly warm, spread the bottom side of the full hearts with jam- about 1/4 tsp each.
- Top with heart that has centre cut out.
- Bottoms should be together, tops facing out for a smoother look.
- (For mini hearts, spread jam on bottom of one heart and top with a second of same size- bottoms together) Sift 1/2 cup of the remaining sugar and press bottoms of cookies in sugar to coat.
- Gently sift the remaining 1/4 cup sugar over tops of cookies.