Will and I love to stay in for Valentine's Day, and this year we made a delicious meal, complete with these Linzer Cookies for dessert. This recipe makes possibly the best cookie dough I've ever tasted with the hint of cinnamon and ground almonds that are mixed in. So. Good. You can find the recipe and its source at the bottom of this post!
Yield: About 2 dozen
- 2 1/4 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (96g) slivered almonds
- 1/4 cup packed light-brown sugar
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)
- In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
- Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts (I actually used a Linzer Cookie cutter that you can get at Michael's). Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.