Linzer Hearts: The Original Gangsters
These Linser Hearts are the traditional version with raspberry filling and a powdered sugar top. They are the originals of the versions I made (links below) and have the original flower mix (see Baking Flours 411 for substitution possibilities).
2c All-Purpose flour
1c chopped pecans or walnuts (optional, but deeeeelicious)
(I like to use Bonne Maman Raspberry Preserves, which can easily be found at Safeway)
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 and salt. Slowly add flour to butter mixer 1/2 cup at a time until incorporated. Then mix in your nuts until blended. 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 on a silicon baking mat. Let cookies cool while you drink wine and, if you’re anal retentive, go find all my Linszer spelling mistakes.
To assemble, cover the solid heart with the raspberry preserves. Dust the cut-out heart with powdered sugar either using a sifter or a fine-meshed sieve. Press together like a sandwhich. Except much yummier and prettier!