The cookies have a wonderfully nutty fragrance with a whole lot of hazenuts and almonds adding their characteristic richness. What I like best about these cookies is that they are simple, delicate and gorgeous to look at. I’ve never made these before and when I saw these cookies on Elise’s blog I just had to make them, for I knew I couldn’t go wrong with her absolutely foolproof recipe and method.
Valentine Linzer Cookies Recipe
Yield: 20-24 cookies
Adapted from: Simply Recipes
3/4 cups butter (1 1/2 sticks), room temperature
1/2 cup sugar
1/4 teaspoon vanilla
1 cup finely ground almonds
1/2 cup finely ground hazelnuts
2 cups all-purpose flour
1/2 teaspoon baking powder
6 ounces strawberry preserve
Powdered sugar for dusting
- Cream the butter and sugar together. Add the egg and vanilla.
- Mix in the ground nuts.
- Stir together dry ingredients in a bowl and mix with the wet mixture to form the dough. Roll into disks, wrap and chill.
- Roll out dough and cut the cookies in desired shape. Make sure you freeze this for a few minutes before transferring, lest the cookie break apart.
- Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.
- In a preheated oven at 350°F/175°C bake for 12 minutes or until edges turn golden. Cool on a wire rack.
- Heat the preserve and spread the solid disks with a layer of the hot preserves. Make sure to steer clear of the edges since we don’t want the preserve oozing out. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves.
Ice cream -always a fun option!
Else strawberries, like I did.
Now I’m thinking white chocolate mousse. Mmmm.
It’s usually very hard to please my mum with my baked goodies because this is not the kind of food she has grown up with. Her’s is a more Indian palate that craves spice and strong flavours. She gave the cookie two thumbs up – I’ve my bets on the nuts which add the richness. Just one change that I’m going to keep in mind – use hazenut. I absolutely *love* them!