A cheeky twist on the classic Linzer tart cookie.
Some people call them Linzer cookies and they are indeed a cookie; however, I grew up calling these treats a Linzer tart. They were usually made by my mother around Christmas time. Typically, you find them filled with raspberry or strawberry jam; however, I’m putting a bit of a twist on these this year for Valentine’s Day which was kind of inspired by one of my favorite emojis – the black heart. Many people react to my affinity for the black heart emoji by thinking it’s funny or weird (or both).
Like clothing, I think the heart emoji is just better and chicer in black. On another note, after you’ve dated in New York City for almost ten years and it starts to feel like maybe finding your person should be a project for Google X’s Moonshot Factory – the black heart emoji is of particular relevance (kidding, sort of). Regardless of your emoji preferences, I think you will enjoy this recipe which was slightly adapted from Cooking LSL. Do check out her site for some fabulous easy recipes as well when you have a moment.
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MY RECIPE NOTES
These are pretty easy to make – but here are some of my recommendations for this recipe.
Firstly, I used Bonne Maman’s wild blueberry preserves for the filling. I knew I would need a very dark-colored jam or preserve to replicate the black heart. Initially, I was thinking of using blackberry jam, but when shopping for my ingredients, it seemed that blueberry would actually work better given it was a bit darker in color. As a note, Bonne Maman’s version does have small whole wild blueberries throughout the preserves. You may want to puree the preserves in a food processor first so it is a bit easier to work with. I did not do this and thought it worked fine, though.
Secondly, this was kind of my first foray into rolling dough for cut-out cookies. This part did not go super smoothly for me. It seemed that I didn’t roll the dough out quickly enough or flour my pastry mat enough so the dough started to get sticky and difficult to roll. I was able to salvage enough to make the cookies, but in the future I will definitely use more flour and work more quickly. Or perhaps get a silicone pastry mat which I’ve heard can be easier to work with.
Thirdly, this recipe calls for almond flour, but if that doesn’t work for you, another nut flour is fine.
Lastly, this cheap little cookie cutter worked wonderfully and I would definitely recommend it. In addition to a heart cut-out, it comes with various other shapes which could be fun as well.
A twist on a classic cookie. Adapted from Cooking LSL.
- 2 sticks unsalted butter softened at room temperature
- 1 large egg room temperature
- 2/3 cup granulated sugar
- 2 cups all purpose flour
- 2/3 cup almond flour
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup wild blueberry preserves
- 1/2 cup powdered sugar for dusting the top of the cookie
Add the egg, vanilla, and almond extract to the butter and sugar mixture and beat to combine. Initially, I would start on a lower speed while adding in these ingredients to limit splashing and then beat on medium speed.
In a separate bowl, whisk together both the flours, the salt, and cinnamon.
Slowly add the dry ingredients to the wet ingredients and beat until incorporated. Again, scrape down the bowl as needed.
Divide the dough into two equal round, flattened discs and refrigerate them for 2 hours.
Once the 2 hours are up, preheat your oven to 350 degrees.
Roll out the dough discs. I recommend using a pastry mat and rolling pin sleeve. Flour the mat and sleeve. Alternatively, if you have a silicone mat, I've heard the flour is unnecessary. I have an old school cloth one that my mom had given me. Carefully roll out the dough so it isn't too thin - about 1/8th of an inch.
Using the cookie cutter, in equal numbers, cut out whole rounds which will be for the bottom of the cookie and rounds with the heart insert which will be for the top of the cookie.
Place the cookie cut-outs onto parchment lined baking sheets. Refrigerate the cookie dough cut-outs for 30 minutes.
Bake the cookies for 8-12 minutes, or until the edges are just golden. I baked mine for 8 minutes, but I think I rolled my dough a little too thin. Also, remember that everyone's oven is a bit different. Make sure to keep an eye on them.
Take the cookies out of the oven and let them cool slightly on the baking sheet and then transfer them to cool on a baking rack. I always err on the side of caution and let them cool for about 45 minutes here.
Layer the blueberry preserves on the bottom cookie rounds. I probably used about 1 tsp for each cookie. This does not have to be precise.
Dust the top cookie rounds with powdered sugar and gently place on top of the bottom rounds to form the Linzer tart.
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What’s your favorite emoji (and Valentine’s treat)?