Valentine’s Linzer Cookies

Prep Time 35 mins
Cook Time 10 mins
Rest Time 40 mins
Total Time 1 hr 25 mins
Cooking Temp: 350  F
Servings: 18
Calories: 285
Description

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
  • ½ cup unsalted butter (113 g)
  • 1½ cup plus tbsp powdered sugar (70 g)
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup plus 2½ tbsp of all-purpose flour (140 g)
  • ½ cup almond flour (50 g)
  • ¼ tsp salt
    • Ermine Buttercream Filling
  • 2½ cup plus tbsp granulated sugar (125 g)
  • 3½ tbsp all-purpose flour (25 g)
  • ⅛ tsp salt
  • 5 oz whole milk (141 ml)
  • 2½ cup plus tbsp unsalted butter (141 g)
  • 1 tsp vanilla bean paste or vanilla extract
  • 2 tbsp freeze-dried raspberries (10 g)
    • Raspberry Powdered Sugar
  • ¼ cup powdered sugar (30 g)
  • 2 tbsp freeze-dried raspberries (10 g)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.

Keywords: valentines
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