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.
Because they are honestly pretty enough to pass out to the neighbors.
If there are any left.
Heh, heh.
Strawberry Linzer Cookies
Ingredients:
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
Directions:
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.
- 1-1/4 cups butter, softened
- 1 cup sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking cocoa
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ 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 ⅛-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.
I am taking it you didn’t share with your neighbors!! 😉
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…