For You, V@lentine.........

Since this is our first Valentine's Day together,

I wanted to do something special.

So I made something for you...

I hope you like them...

and can share them with the ones YOU love.....

For you, V@lentine... 

Linzer Hearts.

Two delicate hazelnut shortbread cookies...

with raspberry jam sandwiched in between...

and sprinkled with powdered sugar.

I used a very traditional recipe, but you could make these 

with a simple sugar cookie or shortbread recipe... 

{heck, you could even buy it, I won't tell...}

{Linzer Hearts}

1 1/4 cups whole hazelnuts

1 cup (2 sticks) unsalted butter

2/3 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon lemon zest

Confectioners' sugar, for dusting

1 cup seedless raspberry jam

1.  Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.

2.  Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.


3.  In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.

4.  Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.

5.  Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.

6.  Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

Recipe from marthastewart.com

I wish I could send a homemade Linzer Heart to every one of you, lovely readers...

but a cyber-cookie will have to do.

xo...

oneshabbychick

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