There’s something about a heart-shaped cookie that just feels extra special — especially when it’s filled with raspberry jam and dusted in powdered sugar. These Linzer cookies bring together buttery almond dough and sweet, tangy raspberry in the most perfect little package.
They look fancy, but the process is actually pretty simple. The dough comes together quickly, and once it’s chilled, you’re just rolling, cutting, and layering. The heart cutouts make them feel festive without being over the top, perfect for Valentine’s Day gifting or a cozy night in.
Helpful Tips
- Roll the dough evenly: Aim for 1/8 inch thickness for cookies that bake evenly and sandwich well.
- Chill before baking: A quick chill on the baking sheet helps the cookies hold their shape in the oven.
- Use seedless jam: For the cleanest look and smoothest bite, strain your jam or use a seedless variety.
You Might Also Like
Heart-Shaped Raspberry Linzer Cookies
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 cups all-purpose flour
- 3/4 cup blanched almonds finely ground or almond flour
- 1/4 teaspoon salt
For the filling:
- 1/2 cup seedless raspberry jam
- 1 tablespoon water
- Powdered sugar for dusting
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract (if using).
- In a separate bowl, whisk together flour, ground almonds, and salt. Gradually mix into the butter mixture until just combined.
- Divide dough in half, flatten into discs, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll dough on a lightly floured surface to about 1/8-inch thick. Cut out heart shapes with a cookie cutter.
- For half of the cookies, cut a small heart out of the center to create the “window” tops.
- Place cookies on prepared sheets and chill for 10 minutes.
- Bake for 10–12 minutes, or until edges are just starting to turn golden. Let cool completely.
- In a small saucepan, heat the raspberry jam and water over low heat until smooth and slightly thickened, about 2–3 minutes. Strain if needed for extra clarity. Let cool to room temperature.
- Dust the “window” cookies with powdered sugar.
- Spoon about 1/2 teaspoon of raspberry jam onto the flat side of each solid cookie. Top with the windowed cookie and press gently to sandwich.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.