My cousin Judy is famous for her baking skills. A while back, she taught me how to make her rendition of classic Linzer cookies.
A favorite at Connecticut Country House, this recipe was the perfect choice to bake in celebration of Valentine’s Day. Little heart cutouts offer a peek at the sweet red raspberry preserves sandwiched between buttery cookies. A finishing dusting of confectioner’s sugar makes them even prettier.
The chameleon of cookies, these elegant treats can be tailored to celebrate any occasion . . . even if it’s just sitting with a cup of tea.
Happy Valentine’s Day!
Judy’s Classic Linzer Cookies
(Depending on cookie cutter size, makes 24-48 cookies)
3 cups all-purpose flour
1 ½ cups confectioner’s sugar
2 ½ sticks of unsalted butter, slightly softened
6 egg yolks
1 teaspoon baking powder
1 lemon, juiced
1 ½ cups raspberry or apricot jam
Additional confectioner’s sugar for dusting
Line two cookie sheets with parchment paper or with Silpats. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, place butter and egg yolks. Beat at medium speed until well blended.
Add confectioner’s sugar and continue to beat until the mixture turns much lighter in color.
Stir in baking powder into the flour, and then add flour to the batter. On low, add the lemon juice. Continue to beat on low speed until well incorporated.
Remove from the mixer, and with a sturdy spatula, fold dough together. Sprinkle with a little flour to make less sticky.
Form into a ball, wrap in plastic, and refrigerate for 1 hour.
Preheat oven to 300°F. Remove dough from the refrigerator, unwrap and knead on a well-floured surface. Roll out to ¼-inch thickness.
Using a cookie cutter, cut out each cookie. If you’re making these cookies with a decorative window cutout, you’ll need a smaller cutter for every other cookie.
Place cutout cookies on prepared baking sheets.
Bake at 300°F. for 12 to 15 minutes. Check at 12 minutes. Cookies should be creamy in color, with just a tinge of golden color at the edges. If not, put them back in and keep checking every two minutes until they’re done.
Remove cookies from pans, and transfer to a wire rack to cool, keeping cutout ones face up and together; solid ones on their own.
Dust cutout cookies, the tops, with confectioner’s sugar.
Spoon a small amount of jam on the backside of a solid cookie, the part that was in contact with the cookie sheet, and then top with a dusted cutout cookie to form a sandwich.
Store in an airtight container for 2-3 weeks.