Strawberry Linzer Cookies

Just in case you didn’t get enough of anything and everything in heart shapes–try these tender little jam cookies. Oooooh-wooo—you won’t forget these lovelies–but do try to be mature…

and share.

heh, heh.

Strawberry Linzer Cookies


1-1/4 cups butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground pecans
Strawberry jam
Confectioners’ sugar


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in pecans. Refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness.

Cut with a 3-in. heart-shaped or 2-1/2-in. round cookie cutter. From the center of half the cookies, cutout a 1-1/2-in. heart or round shape.
Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.

Spread 1/2 teaspoon jam over the bottom of the solid cookies; Sprinkle cutout cookies with confectioners’ sugar–if you want. We left ours plain. Carefully place over jam cookie.

You’ll end up with about 3 dozen of the prettiest little cookies you’ve ever seen.

They are honestly pretty enough to pass out to the neighbors.

If there are any left.


2 Replies to “Strawberry Linzer Cookies”

  1. Out of sheer respect for our new-found skinniness–no. I did not share. I also had to rely on the goodness of others to tell me how lovely they were.
    I will be thin. I will be thin…

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