Raspberry Heart Cookies
From her book The Sweet Life, this is Kate Zuckerman's "riff on the Linzer cookie." I use only cardamom, Kate uses cinnamon, too. It takes a little more time to cut a hole in half of the cookies before baking them so when they're filled the raspberry jam peeks through—but I think it's worth it. The cookies keep in an airtight container for 4 days.
Serves: 4 dozen filled
  • 5 ounces hazelnuts (about 1 heaping cup)
  • 2½ cups flour
  • ¼ tsp salt
  • 1½ tsp cardamom
  • ¼ tsp baking powder
  • 8 ounces unsalted butter, room temperature
  • ¾ cup sugar
  • 1 egg, room temperature
  • ¾ cup raspberry jam
  • ¼ cup powdered sugar for dusting
  1. Combine the hazelnuts, ½ cup flour and salt in a food processor and grind to a fine powder. Put in a bowl and add the rest of the flour, cardamom and baking powder, and set aside.
  2. Cream the butter and sugar until light and fluffy and almost white in colour—about 6 minutes. Add the egg and beat for another few minutes until well mixed.
  3. Add the dry mixture to the butter mixture and mix on slow speed until incorporated.
  4. Form the dough into a ball. Flatten to about an inch in thickness, wrap in wax paper and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F or 325°F convection.
  6. Roll the dough to ⅛-inch thickness. Cut out the dough with a small heart-shaped cookie cutter, about 2½ inches in size.
  7. Poke a hole in the centre of half of the cookies if you want the raspberry jam to peek through. Or add a dab of raspberry jam on top of each cookie just before serving—they'll stick together in the cookie jar if you do it ahead of time! Or, do as I did and use a second, tiny, heart-shaped cookie cutter to make a larger space for the raspberry jam to show off.
  8. Bake the cookies for 9-10 minutes. I take them out of the oven just before they change colour and turn a light golden brown.
  9. Remove from the pan. When they've cooled a little, spread the whole cookies with a little raspberry jam and sandwich with the ones with the holes in them.
  10. Sift a little icing sugar over each cookie.
Recipe by Latitude 65 - Jubilados Savouring the Journey at https://latitude65.ca/valentine-2/