Love-Filled Linzer Cookies Recipe
Let’s end our Valentine’s recipe series with a bang, shall we?
Nothing says sweet romance like cranberry, so I decided to highlight their goodness with Love-Filled Linzer Cookies for the last recipe. These classic jam-filled treats in textured heart ❤️ design will make your sweetheart swoon with delight.
Ingredients :
- 1 cup ground hazelnuts or almonds
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup vegan block butter
- ½ cup superfine sugar
- 1 teaspoon vanilla extract
- Finely grated zest from 1 lemon (optional)
- 1 tablespoon non-dairy milk
- Cranberry jam for filling (the jam recipe is in my previous post)
Preparation:
- Preheat the oven to 350°F.
- Prep a baking sheet with parchment paper and set it aside.
- Make a dry batter with flour, hazelnut flour, and salt.
- Use an electric mixer to beat butter and sugar. The mixture should be light and fluffy.
- Add lemon and vanilla extract and whisk.
- Mix in dry ingredients.
- Add the milk and mix it nicely to form a dough. You should get a crumbly cookie mix that sticks together when you press it.
- Form a cookie dough ball using your hands.
- Divide the dough into two discs. Wrap and refrigerate them for about an hour.
- Place the dough between two sheets of lightly floured parchment.
- Roll out the dough with a textured rolling pin (ideal thickness is ¼ inches).
- Use big and mini heart cookie cutters to cut out your cookies. (Make sure you use the mini cutter for only half of the cookies because base cookies shouldn’t have a hole. Otherwise, the jam will fall out.)
- Place the cutouts on the prepped baking sheet (those with mini hearts should be put on top of the base).
- Bake for 10-12 minutes.
- Wait until the cookies are cooled before transferring them from the baking sheet to wire racks.
- Finally, fill the heart-shaped center with cranberry jam.So easy, right?
I hope you get the same amount of joy making these delicious cookies as I did!
