Description
These Linzer Strawberry Heart Cookies are a classic Austrian-inspired treat with a buttery, nutty shortbread-like dough and a sweet strawberry jam filling. With a delicate heart-shaped cutout, they’re perfect for Valentine’s Day or any special occasion!
Ingredients
Units
Scale
For the Cookies:
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (90g) almond flour (or finely ground almonds)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
For the Filling & Topping:
- 1/2 cup (120g) strawberry jam
- 1 tablespoon powdered sugar (for dusting)
Instructions
Make the Cookie Dough:
- In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add the egg, vanilla extract, and lemon zest (if using), and mix until combined.
- Gradually add the dry ingredients, mixing just until a soft dough forms.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes.
Cut & Bake the Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to ¼-inch thickness.
- Use a heart-shaped cookie cutter to cut out cookies.
- Using a smaller heart cutter, cut out the center of half of the cookies (these will be the top cookies).
- Transfer cookies to the prepared baking sheet and bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool completely before assembling.
Assemble the Linzer Cookies:
- Spread 1 teaspoon of strawberry jam onto the bottom of each solid cookie.
- Place the cut-out heart cookies on top, gently pressing down.
- Dust the tops with powdered sugar before serving.
Notes
- Swap strawberry jam for raspberry, apricot, or any favorite jam.
- If you don’t have almond flour, replace it with an equal amount of all-purpose flour.
- Store in an airtight container for up to 3 days at room temperature.