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Linzer Hearts Recipe

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This recipe for Linzer Hearts, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathlin Hyland


1c plus 2 tbsp. sifted flour
1/2c cornstarch
1 and 1/2 sticks butter softened
1/2c sifted confectionary sugar
1/2 egg
1c finely chopped walnuts
1/2c raspberry preserves

Sift flour and cornstarch onto waxpaper
Beat butter and sugar and egg in a large bowl until fluffy.
Add flour mixture. Blend throughly.
Stir in nuts, working into dough.

Gather dough into ball. Wrap in waxpaper and chill 4 - 6 hours or until firm enough to roll.

Preheat oven to 325 degrees. Roll out doll one third at a time with a lightly floured rolling pin to 1/4 inch thickness. Use heart shaped cookie cutter. Place hearts 1in apart on ungreased cookie sheet. Refrigerate until firm about 15 mins. Repeat with remaining dough.

Bake chilled dough for 10 mins until lightly golden brown around edges.

Remove to wire rack to cool.

While warm, spread bottom side of cookie with raspberry jam. Sandwich with remaining cookie.

Place additional confectionary sugar on pie plate. While still warm turn filled cookies in sugar. Place back on rack to cool.




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