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Print this Recipe    Linzer Hearts

Linzer Hearts

1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 egg yolks
1 1/2 cups all-purpose flour
pinch of salt
1 tablespoon ice water
granualted sugar for rolling cookies
1/3 cup seedless red raspberry jam
confectioner's sugar, for sprinkling

With an electric mixer, cream the butter until it is soft and light.
Add the sugar; continue beating until it is all incorporated. Add
the egg yolks, one at a time, then beat in the flour, salt and ice
water. When the mixture is not quite smooth, remove the beaters
from the bowl and turn the dough out onto a counter sprinkled
lightly with flour. Knead the dough lightly half a dozen times,
until you can form it into a smooth, flat cake. Wrap it tightly in
plastic wrap and refrigerate it for 20 minutes. Sprinkle a pastry
board or a clean countertop lightly with granulated sugar. Roll
out the dough to 1/8-inch thickness. Use the larger cutter to stamp
out 28 hearts, reshaping and rerolling the scraps when necessary.
Use a wide metal spatula to transfer 14 of the hearts to a very
lightly buttered baking sheet.Use the smaller cutter to stamp out
the centers of the remaining 14 hearts. Carefully transfer both
the small centers and the heart borders to the baking sheet.

Bake in a preheated 375 degree oven for 8 to 10 minutes, or until
cookies are barely golden on the edges.Remove from the baking sheet
and transfer to wire racks to cool completely. Use the small hearts
as is. Assemble the remaining hearts in the following way: Set
the large whole hearts on a board and use a small metal palette
knife to spread them with raspberry jam to within 1/4 inch of the
edge. Put a heart frame on top of each jam-covered heart; press
them together very gently. Sprinkle the edges of the sandwiched
cookies with confectioners' sugar and serve a once.

The cookies can be stored in an airtight container for several
days.

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