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Linzer Hearts

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Preparation info
  • 4 dozen

    cookies
    • Difficulty

      Easy

Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

These tiny hearts melt in your mouth.

Ingredients

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

Method

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

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