Linzer Hearts: Fig and Toasted Walnuts with Goat Cheese Frosting

Alright now, we’re about to get a little bit crazy on the Linzer Heart variations. This one was dreamed when I started to think about using wheat flour in my Linzer Hearts. I thought about what I’d like to have on a nice, dark wheat piece of toast and immediately thought of goat cheese. Which made me think of fruit compote or jam with it. Which made me think of wine country. Which then made me text my girlfriends about whentheheckisournextNapatrip?! While I was dreaming up this Napa trip, I decided to make a version of the cookies with Figs and a Goat Cheese frosting. Of all the Linzer Heart versions I made, this one took more iterations (mostly in the goat cheese frosting category) and the one I received the most raves from my coworkers. Hope you enjoy! I experimented with different flours as part of my Baking Flours 411, so please use this recipe to substitute the flours of your choice!

Ingredients

For cookie:
1c         walnuts
1c         butter
3/4c     sugar
1tsp      vanilla extract
1/2 tsp salt
1tsp      freshly grated nutmeg*
1c          All-Purpose flour
1c          Wheat Flour

*I’m telling you, freshly grated nutmeg is waaaaaaaaaaaaaaaay better than the dusty kind you get from the grocery store. Head to Williams Sonoma (like you need an excuse to go) and invest in whole nutmeg, and a special nutmeg grinder or a microplane. You’ll thank me in the end, especially if you’re using it over some fresh whipped cream and hot apple cider. 

Filling:
Fig Preserves
(I like to use Bonne Maman Fig Preserves, which can easily be found at Safeway) 

For icing:
6oz      goat cheese
2c         powdered sugar
1tsp      vanilla

Toast the Walnuts

Toast walnuts in 350 degree oven for 5-10 minutes. Watch them CAREFULLY as they burn easily. Once you start to smell them, take them out – they’re done!

Make the Cookies

Cream butter and sugar in mixer on high. Add in vanilla and mix until incorporated. In a separate bowl, sift together flour, salt, nutmeg and toasted walnuts. Slowly add flour mixture 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. 

Cookie cutter shapes for Linzer Hearts

Bake in a 350 degree oven for 10-12 minutes or until edges turn a tiny bit golden brown.

Make Icing

Heat goat cheese for about 5-10 seconds in the microwave (heated goat cheese is easier to deal with). Mix together goat cheese, powdered sugar and vanilla.

Assembly

To assemble, cover the solid heart with the fig preserves. Ice the cut-out heart top. If you love nutmeg like I do, dust the tops with more freshly grated nutmeg. Once tops have dried fully (refrigeration helps), press together like a sandwhich. Except much yummier and prettier! Now, take these to work for your coworker’s enjoyment or, even better, take them to Napa and enjoy with a glass of Pinot Noir!

Linzer Hearts get upgraded with wheat flour, fig filling and a goat cheese glaze