Linzer Hearts

Name: Linzer Hearts
Yield: 4 dozen cookies
Ingredients: 2 cups unbleached (all-purpose) flour, sifted; 1 cup cornstarch; 2 cups shelled walnuts, very finely chopped; ½ cup red raspberry preserves; 1½ cups (3 sticks) unsalted butter, at room temperature; 1 egg; 1¾ cups confectioners’ sugar

Preparation info

4 dozen
cookies

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

These tiny hearts melt in your mouth.

Ingredients

1½ cups (3 sticks) unsalted butter, at room temperature
1¾ cups confectioners’ sugar

Preserve
Dessert
Vegetarian

Method

Cream the butter and 1 cup of the sugar until light and fluffy. Add the egg and mix well.
Sift together the flour and cornstarch; add to the creamed mixture and blend well. Mix the walnuts in thoroughly.
Gather the dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.
Roll the dough out to ¼-inch thickness. Using a small heart-sh