RASPBERRY LINZER HEART COOKIES
With Valentine’s just around the corner I thought it was about time I shared my recipe for these adorable heart shaped Linzer cookies. These cookies are amazingly crisp and filled with a sweet raspberry jam.
What you will need:
1 1/2 cups ground hazelnuts
2 cups self raising flour
1 cup caster sugar
1 teaspoon vanilla
2 teaspoons nutmeg
2 teaspoons cinnamon
250 gram stick of unsalted butter, softened
2 eggs
1 cup pip-free raspberry jam
Powdered sugar for serving
What to do:
Preheat your oven to Moderate and grease and line you cookie tray/s. In a large bowl beat together your softened butter and sugar along with the vanilla. Now beat in your eggs one at a time. Gradually sift in your flour, ground hazelnuts, nutmeg and cinnamon. Knead your mixture into a soft dough, cover with cling wrap and refrigerate for around 1 hour. Separate your dough into 2 and roll out on a floured board. You want your dough to be about 5mm thick. Now use a cookie cutter to cut out your heart shapes, removing the centre of half of of the hearts using a smaller cutter or using a cutter like this. Place each heart onto your preprepared tray/s about 3 cm apart and bake for about 10-15 minutes or until just golden. Allow your cookies to cool before sandwiching together two halves with a generous spoonful of raspberry jam. Dust with powdered sugar and enjoy! Makes about 35 cookies.
Oh these looks so adorable & yammy.