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…
Strawberry Linzer Cookies
1-1/4 cups butter, softened
1 cup sugar
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
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.