Raspberry Linzer Heart Cookies

Vegetarian
Raspberry Linzer Heart Cookies
45 min.
30
125kcal

Suggestions

Indulge in the delightful fusion of tradition and flavor with these Raspberry Linzer Heart Cookies! Perfect for those with a sweet tooth and a penchant for charming desserts, these cookies are not only vegetarian but also easy to whip up in just 45 minutes. With a yield of 30 delectable cookies, this recipe is ideal for gatherings, potlucks, or simply treating yourself.

Each bite offers a symphony of textures and tastes, featuring the buttery, crumbly shortbread base, the tart yet sweet raspberry jam center, and a dusting of confectioners' sugar on top. The heart-shaped design with a delicate window in half of the cookies allows the jam to peek through, making these treats not only delicious but visually appealing as well.

The beauty of these Raspberry Linzer Heart Cookies lies not only in their presentation but also in their versatility. With a caloric breakdown that leans towards carbs, these cookies are a balanced indulgence, offering a small percentage of protein and a significant portion of their calories from healthy fats. This makes them a guilt-free pleasure for many.

So, whether you're a seasoned baker or a casual cook, these Raspberry Linzer Heart Cookies are sure to win hearts (and stomachs). Dive into this delightful recipe and prepare to impress with your scrumptious, homemade creations.

Ingredients

  • 0.7 cup powdered sugar 
  • large egg yolk 
  • 2.5 cups flour all-purpose
  • 0.7 cup raspberry jam 
  • 0.3 teaspoon salt 
  • 16 tablespoons butter unsalted at room temperature (2 sticks)
  • teaspoon vanilla extract 

Equipment

  • baking sheet
  • oven
  • spatula

Directions

  1. Preheat oven to 325F; line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. Beat in egg yolk and vanilla, then flour and salt. Shape dough into 2 disks; wrap 1 in plastic and refrigerate.
  2. On a floured surface, roll out remaining disk to about a 1/8-inch thickness.
  3. Cut out cookies with a 2 1/2-inch heart-shaped cutter. Use a smaller heart cutter to cut a window out of half of cookies. With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies.
  4. Bake cookies in batches until edges of cookies are just golden, 10 to 12 minutes.
  5. Let cool for 5 minutes, then transfer cookies onto wire racks to let cool completely.
  6. Spread 3/4 tsp. jam over flat side of each cookie that doesn't have a window. Top with remaining cookies, flat side down, so that jam shows through windows. Carefully sift 3 Tbsp. confectioners' sugar over cookies.

Nutrition Facts

Calories125kcal
Protein4.02%
Fat45.36%
Carbs50.62%

Properties

Glycemic Index
4.33
Glycemic Load
8.57
Inflammation Score
-2
Nutrition Score
2.0086956438811%

Nutrients percent of daily need

Calories:125.04kcal
6.25%
Fat:6.31g
9.71%
Saturated Fat:3.91g
24.42%
Carbohydrates:15.86g
5.29%
Net Carbohydrates:15.49g
5.63%
Sugar:6.33g
7.03%
Cholesterol:22.17mg
7.39%
Sodium:23.16mg
1.01%
Alcohol:0.05g
100%
Alcohol %:0.2%
100%
Protein:1.26g
2.52%
Selenium:4.09µg
5.84%
Vitamin B1:0.08mg
5.62%
Folate:20.94µg
5.24%
Vitamin A:194.76IU
3.9%
Manganese:0.08mg
3.76%
Vitamin B2:0.06mg
3.73%
Vitamin B3:0.62mg
3.11%
Iron:0.54mg
3%
Phosphorus:16.7mg
1.67%
Fiber:0.36g
1.46%
Vitamin E:0.2mg
1.35%
Copper:0.02mg
1.22%
Source:My Recipes