Food vibrant in spice and flavor inside of a bland building
February 10, 2021
Make these cookies as a simple gesture of love this Valentine’s Day
Linzer cookies were the official Valentine’s Day cookie in my house growing up. We would wake up early on February 14 and make the dough. By mid-afternoon, the dough had rested long enough and was ready to be cut into fun heart-shaped cookies and baked. My favorite part was assembling the golden cookies with jam and getting carried away dusting with powdered sugar. It was a fun Valentine’s Day tradition, especially as a kid. After dinner we would sit around the coffee table, enjoy the Linzer cookies, and exchange gifts. That simple holiday was always a special time. Make these cookies if you’re looking for a simple gesture of love or a fun activity to do with kids this year. Any flavor of jam will work, as will any shape of cookie cutter.
Raspberry Linzer Cookies
Yields: 1 dozen (depending on size)
2½ cups all-purpose flour, sifted
¼ teaspoon salt
2 sticks unsalted butter, softened
⅔ cups sugar
Zest of 1 lemon
Raspberry jam, or preferred jam
- In a medium bowl, whisk together the flour and salt; set aside.
- Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, about 8 minutes. Turning the mixer on low, add lemon zest, then add the flour mixture until just combined.
- Turn the dough onto a work surface and shape into a ball, wrap in plastic wrap, and flatten into a disk. Refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 350 degrees and line two sheet pans with parchment paper.
- Remove the dough from the refrigerator and let rest at room temperature for 5 minutes. Using two pieces of parchment paper (or silicone baking mats), place the dough between the pieces of parchment paper and roll out to about 1/4-inch thick. Using a small cookie cutter, stamp out the cookies in pairs. Punch out a small hole in one of the cookies for each pair to create the top of the linzer. Place 1-inch apart on the prepared sheet pans.
- Bake until the cookies are a pale golden color and the tops look dry, about 10 to minutes. Remove from the oven and transfer the cookies to a wire rack to cool completely.
- Once the cookies are cooled, place about one teaspoon (amount will depend on the size of the cookies) with raspberry jam in the center of a cookie without a hole. Place a cookie with the hole on top and press down slightly. Repeat until all cookies are assembled.
- Place powdered sugar in a sifter or fine mesh sieve, then lightly dust the Linzer cookies with sugar. Cookies can be stored in an airtight container for up to 1 week.