A good friend asked me for a Valentine’s Day cookie recipe. I knew right away which cookies would be perfect for her. These Linzer cookies are usually made with traditional thumbprints but I thought hearts would make them extra special. The sweet raspberry jam filling compliments the almond cookies very well.
Linzer Heart Thumbprint Cookies
- 1/2 cup seedless raspberry jam
- 2 tsp raspberry liqueur (I used Chambord)
- 2 1/4 cups flour
- 3/4 cup almond meal (I used Bob’s Red Mill brand)
- 2 tsp minced lemon zest
- 1 tsp cinnamon
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- Powdered sugar for sprinkling
- Preheat your oven to 350 degrees Fahrenheit. In a small bowl, stir together the jam and raspberry liqueur.
- Combine the flour, almond meal, lemon zest and cinnamon in a medium sized bowl.
- In your mixer bowl, cream butter and sugar together at medium speed until creamy.
- Beat in the egg and vanilla extract, gradually blend in the flour mixture.
- Shape the dough into 1 inch balls. Place them 2 inches apart on parchment lined baking sheets.
- Press your thumb into each dough ball twice to make a heart shape. Make sure the sides of the hearts are even, if not, jam may spill out. If the cookies are cracking when you do this, refrigerating the dough for 20 minutes or so will help. Fill the indentation with 1/2 tsp jam.
- Bake for 15-18 minutes until the bottoms are golden. The tops of the cookies will be a little pale, not golden brown.
- Remove the cookies from the oven, cool on the baking sheet for a few minutes.
- Finish cooling on a baking rack. While cooling, sprinkle the cookies with powdered sugar.