Monday, May 3, 2010

Hearts and Soul: Linzer Hearts

So many recipes and too little time. Always an issue for me.  Since I look forward to trying out new recipes, I often forget about the old ones that I have made that are really good.  While going through cookbooks for this blog, I came upon cookie recipes that I made years ago, noted that they were excellent, and then promptly forgot about them because I was making something else.  I found this recipe for linzer hearts in the Silver Palate Cookbook while I was looking for a lost recipe for raspberry bars.  I wanted to make something non-chocolate that was a little special. These are fairly simple to make and literally melt in your mouth because of the confectioner’s sugar and cornstarch.  The recipe calls for a heart shaped cookie cutter, but you need not limit yourself.




Linzer Hearts from The Silver Palate Cookbook by Julee Russo and Sheila Lukins

¾ lb. (3 sticks) unsalted butter at room temperature
1 ¾ cups confectioner’s sugar
1 egg
2 cups all purpose flour, sifted
1 cup cornstarch
2 cups shelled walnuts, finely grated
½ cup raspberry preserves

Cream butter and 1 cup of the sugar until light and fluffy.  Add egg and mix well. Sift together the flour and cornstarch. Add to the butter mixture and blend well.  Thoroughly mix in ground walnuts.  Gather dough into a ball, flatten and wrap in plastic wrap.  Chill for 4-6 hours.

Roll dough out t ¼ inch thickness.  Using a small heart shaped cookie cutter (about 1 ½ inches long), cut out cookies and place on ungreased cookie sheet.  Chill cookies for 45 minutes.  If dough gets too soft while cutting out cookies, gather up and chill for a little longer until you can roll and cut out cookies.

Preheat oven to 325 degrees.  Bake cookies 10-15 minutes until evenly lightly browned. Remove and cool on a rack.  While still warm, spread half the cookies with raspberry jam, using about a ¼ teaspoon for each.  Top each cookie with one of the remaining cookies.

Sift the remaining confectioner’s sugar into a bowl. Press top and bottom of the cookies into the bowl of sugar to coat.

Makes about 4 dozen cookies, but I halved the recipe with no problem.
((post by susan))

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