These sweet little sandwich cookies are one of my favorite cookies to make. They’re not only a fun rolled-out cookie to bake since they require some assembly, they are so pretty and you can make so many varieties from this basic recipe.
I normally use raspberry jam in the middle of my Linzer cookies as is traditional here in the United States, but for Valentine's cookies I filled half with raspberry whipped cream for a nice contrast to the raspberry jam.
But you can use any type of fruit jam you want, or you can even fill them with sweetened peanut butter, ganache or Nutella.
My recipe calls for almond flour along with regular all purpose flour, for a nutty flavor and slightly chewy cookies. You'll love these! Promise.
Scroll down for the printable recipe card.
Valentine Heart Linzer Cookies
Makes 25 cookies.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and creamy, then add the sugar and beat until smooth and combined. Beat in the egg yolk, then add the Tablespoon of heavy cream and vanilla. Mix until combined. On low speed, mix in the flour mixture until just combined.
Divide the dough into two discs, wrap in plastic wrap and chill for 30 minutes.
On a lightly floured surface roll out one of the discs to 1//8” and cut into 25 circles with a 1 1/2” fluted cookie cutter.
Repeat with the second disc of dough, but also cut a mini heart cutout in the center of the second batch of 25 circles, so you have a total of 50 circles. If you don't have a mini cutter, you can use a 1/2" piping tip.
Place the cookies on the prepared baking sheets 1/2” apart.
Bake one sheet at a time for 8 to 9 minutes or until the edges of the cookies are just barely browned. Let cool for 5 minutes then slide the parchment onto a wire rack to allow the cookies to cool completely.
While the cookies are cooling, whip the 1/2 cup heavy cream in a stand mixer with the whisk attachment until soft peaks form. Add the sugar and whip to combine, then add the teaspoon of raspberry jam and whip to stiff peaks.
To assemble, turn over the whole cookies and spoon a teaspoon of the jam on half, and pipe a teaspoon of the whipped cream on the other half. Sift confectioners sugar over the cutout cookies, then carefully holding each cookie by the edges, top each sandwich with a sugar-dusted cookie.
Store the cookies in the refrigerator for up to a week.
