Linzer Hearts: Raspberry with Rosemary Lemon Glaze
These Linser Hearts are based on the original, but with a little twist. Lindser Hearts are generally made with raspberry filling and a powdered sugar top, but my experimenting resulted in a lemony-herby version of them. I experimented with different flours as part of my Baking Flours 411, so please use this recipe to substitute the flours of your choice!
1tsp lemon zest
2c All-Purpose flour
2tsp rosemary, finely minced
(I like to use Bonne Maman Raspberry Preserves, which can easily be found at Safeway)
2c powdered sugar
1tbs freshly squeezed lemon juice
1/4tsp rosemary, finely minced
Make the Cookies
Cream butter and sugar in mixer on high. Add in vanilla and lemon zest and mix until incorporated. In a separate bowl, sift together flour, salt and rosemary. Slowly add flour to butter mixer 1/2 cup at a time until incorporated. Chill for 1 hour.
Roll out chilled cookie dough on floured surface to 1/8 – 1/4 inch thickness. To make layered cookies, use one large and one small heart-shaped cookie cutter (I like Williams Sonoma’s De Buyer Cookie Cutter sets). Cut one heart with a hole, one without.
Bake in a 350 degree oven for 10-12 minutes or until edges turn a tiny bit golden brown.
Whisk together powdered sugar, lemon juice and vanilla. The consistency should be thick but spreadable, not watery. To make thicker, add powdered sugar. To thin, add a touch more lemon juice or a few drops of water. Add in rosemary at the end.
To assemble, cover the solid heart with the raspberry preserves. Ice the cut-out heart top by spooning on a small bit of icing and then brushing with a silicon basting brush. Once tops have dried fully (refrigeration helps), press together like a sandwhich. Except much yummier and prettier!