Valentine’s Linzer Cookies
Buttery almond shortbread cookies sandwiched with a light raspberry buttercream and finished with a soft pink sugar dusting. Perfect for Valentine’s Day, baby showers, or anytime you want something a little extra special.
Ingredients
Vanilla Linzer Cookies
Ermine Buttercream Filling
Raspberry Powdered Sugar
Instructions
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Mix the cookie dough. Beat the butter and powdered sugar together until smooth and creamy, then mix in the egg yolk and vanilla until combined. Add the flours and salt and mix just until a soft dough forms.
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Chill the dough. Shape the dough into a flat square, wrap it up, and pop it in the fridge for about 30 minutes so it’s easier to roll.
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Start the frosting base. Whisk the sugar, flour, salt, and milk in a small saucepan over medium heat, stirring constantly until thick like pudding. Transfer to a bowl, cover, and chill until completely cool.
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Cut and bake the cookies. Roll the dough to ¼ inch thick, cut out cookies, and cut hearts from half of them. Freeze the cookies for 10 minutes, then bake at 350°F (175°C) for 8–10 minutes until lightly golden at the edges. Cool completely.
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Finish the buttercream. Beat the butter until fluffy, then slowly mix in the chilled milk mixture a spoonful at a time. Beat in the vanilla and crushed raspberries if using.
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Assemble. Dust the cut-out cookies with raspberry powdered sugar. Pipe or spread buttercream onto the solid cookies, sandwich together, and gently press to set.
Note
These cookies can be made ahead and stored in an airtight container for up to 3 days, or frozen (unfilled) for up to 1 month.
You can swap the buttercream for raspberry or strawberry jam for a more traditional Linzer cookie.
Almond flour is key for flavor, but you can replace it with all-purpose flour if needed, the texture will be slightly less tender.
valentines
