Raspberry Linzer Heart Cookies

Yield: 1 serving ( Serving Size: about 30 )
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  • 16 tablespoon(s) unsalted butter at room temp.
  • 2/3 cup(s) + 3 Tbsp. confectioners' suger
  • 1 large egg yolk
  • 1 teaspoon(s) vanilla extract
  • 2 1/3 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 2/3 cup(s) raspberry jam


  1. 1. Preheat oven to 325, line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. Beat in egg yolk and vanilla, then flour and salt. Shape dough into 2 disks; wrap 1 in plastic and refrigerate.
  2. 2. On a floured surface, roll out remaining disk to about ¼ in thickness. Cut out cookies with a 2 ½ in heat shape cutter. Use a smaller heart cutter to cut a window out half the cookies. With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough.
  3. 3. Bake cookies in batches until edges of cookies are just golden, 10 to 12 mins. Let cool for 5 mins, then transfer cookies onto wire racks to let cool completely.
  4. 4. Spear ¾ tsp. jam over flat side of each cookie that doesn’t have a window. Top with remaining cookies, flat side down, so that jam shows through windows. Carefully sift 3 Tbsp. sugar over the cookies.
February 2012

This recipe is a personal recipe added by crsex10 and has not been tested or endorsed by MyRecipes.

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