This is one of my favorite cookie recipes! So, I want to share with you how to make layered shortbread heart cookies.
These cookies are also referred to as Linzer cookies. They originated in Austria, home of the Linzertorte, which is a tart made of a buttery dough accompanied by fruit.
Linzer cookies are basically the same recipe, but are cut into cookies and two of them form a sandwich. Preserves are placed in between the cookies and a there is a small cutout in the center of the top cookie.
We are all sharing a tablescape idea and a recipe for the brunch. It is an amazing menu and the tables are so creative, so be sure and check out all of the other posts.
I also shared how I made these heart sweater placemats for my tablescape a few days ago.
My contribution to the meal is dessert, and I thought these heart shaped shortbread cookies would be perfect!
Do you remember Victoria magazine??
I had a subscription to that magazine for years, and loved it. I was so sad when they stopped printing it!
Anyway, I found this linzer heart cookie recipe in that magazine in the 90’s. Yes, you read that right, the 90’s.
2 cups all purpose flour
1 cup confectioner’s sugar
1/4 teaspoon salt
1 cup unsalted butter, cut up and softened
1/4 raspberry jam (seedless)
Preheat over to 325 degrees.
In a food processor, combine flour, 1/2 cup confectioners sugar and salt. Process until blended.
Add butter. Process with on/off turns until mixture is like coarse meal. Then process until dough pulls away from bowl and forms a ball. Wrap in plastic wrap and refrigerate 1 hour.
On well floured surface, roll out the dough to 1/8 inch thick.
Cut dough into heart shapes with 3-4″ cookie cutter.
Using a 1-2″ mini cookie cutter, cut out centers of half the cookies.
Place cookies on baking sheet.
Bake at 325 degrees for 13-16 minutes, until lightly browned. Remove from baking sheet and cool on racks.
Spread each solid cookie with raspberry jam. Sift confectioners sugar over heart shaped ring cookies and place them on top of jam topped cookies.
Although the cookies look a bit detailed and complicated, they are actually fairly simple to make, and make a beautiful dessert.
other options for these shortbread linzer cookies
The fun thing about this recipe is, you can try any shape. You just need a larger cutter for the cookie and a smaller cutter for the centers.
These would be fun for any holiday or event!
I hope you enjoyed seeing how to make layered shortbread heart cookies (aka linzer heart cookies) , and if you try them, I would love to hear about it!!
Be sure and pop over to all the other accounts to see what they are making for the Galentine’s Brunch!
You can print the recipe to save for later.
Linzer Heart Cookies
- 2 cups all purpose flour
- 1 cup confectioner's sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cut up and softened
- 1/4 cup raspberry jam/preserves (seedless)
- Preheat oven to 325 degrees.
- In a food processor, combine flour, 1/2 cup confectioners' sugar and salt. Process until blended.
- Add butter, and process with on/off turns until mixture is like coarse meal. Then process until dough pulls away from bowl and forms a ball.
- Wrap in plastic wrap and refrigerate for 1 hour.
- On a well floured surface roll dough to 1/8 inch thick.
- Cut dough into heart shapes with 3-4 inch cookie cutter.
- Using a 1-2" heart shaped cookie cutter, cut out centers of half of the cookies.
- Place cookies on a baking sheet. Bake at 325 degrees for 13-16 minutes until lightly browned.
- Remove from baking sheet and cool on racks.
- Spread each solid cookie with raspberry jam.
- Sift confectioner's sugar over cookies with heart cut out and place on top of jam covered cookies.
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