I Give My Hearts to You

When it comes to matters of the heart, there are no short cuts. That’s why you have to make these from scratch. Simple ingredients make up these Linzer Heart Tearts, just in time for Valentine’s Day.

I was thinking all day about making these but I am on a deadline for my magazine, the family stuff, that project in the basement…

But, you know, the deadline always gets met, the basement project isn’t going anywhere, but Valentine’s Day comes once a year. As soon as I started baking, our son walked in the kitchen and said, “I smell goodness.”

So, make these for someone you love. Or make them for yourself. No matter who they are for, make them with love.

Happy St. Valentine’s Day to all of you!

Linzer Heart Tearts made with love.

Linzer Heart Tearts (no, that is not a typo)

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon salt:
  • 1 large egg
  • 1 Tablespoon pure vanilla extract
  • 2 cups flour
  • raspberry preserves

Beat together first three ingredients (butter, sugar salt). Add egg and vanilla and beat until fluffy. Add the flour until mixture forms a ball. Chill dough one hour.

Roll onto lightly floured surface, about 1/4-inch thickness. Cut out and place on ungreased cookie sheet

Bake at 325 degrees for 15 minutes.

Cool cookies and spread half of the cookie with raspberry preserves and sprinkle with confectioners’ sugar.

Hint: If you want the raspberry to show, cut a small heart into the big heart.


12 thoughts on “I Give My Hearts to You

  1. That’s some really cute cookery, cooked by a cute cook and beautifully presented – nice photos. Those cookies wouldn’t last long if they were anywhere near my reach – there would be none of that “just ate a teeny heart” business!

    However, I am puzzled by your specifying the use of unsalted butter when combining the ingredients. Could one not just use salted butter and thus skip the “1/4 teaspoon of salt”? That would save time in the preparation process, and would eliminate the possibility of the cookie maker dropping the teaspoon of salt on the kitchen floor, a slip that would mean added work and time to the clean-up process.

    I know, I know – too many cooks spoil the broth, but all seriousness aside, I’m just trying to be helpful by pointing out ways for saving time and effort in your cookie making. Omar Khayyam tells us that the bird of time has but a little way to fly, and the bird is on the wing, and we should harken to the bromide that “a penny saved is a penny earned” (Omar didn’t say that penny part – I did). Perhaps time saved now is time that is added at the end.

    Speaking of hearts: You put a lot of heart into your cooking and blogging, and I fully expect to see your name up in lights some day. Just don’t stop cooking and blogging, and it will happen.

    Yep, I know – I have a lot of time on my hands

    • Dear King of Texas:
      How thoughtful of you to be concerned about my dropping the teaspoon of salt on the floor. I can tell you are not a waster of ingredients, time, or words for that matter. I will explain the use of unsalted butter. You ask a very good question. And, by the way, I am quite impressed that you read the recipe.

      My unscientific reason for unsalted butter is that I prefer unsalted butter. I love the creamy, real taste of pure butter without the added salt. I only buy unsalted butter.

      A more precise answer is that salted butter varies from brand to brand in the amount of salt that is added to the butter. Therefore, you can’t control that aspect. In cooking, it is always better to be able to control the seasoning with added salt from the shaker or another spice.

      In baking, salt is necessary for several reasons, even if you use salted butter, which I recommend you don’t. Salt heightens the flavor of a baked good. It brings out flavors like vanilla or almond. A cake made with no salt will taste flat.

      Salt also adds to the leavening aspect of a baked good. It acts as a catalyst to be sure all the ingredients do what they are supposed to do. When making dough, salt makes the dough easy to work with.

      I guess you could say that “Miss Salt” is the all-around good sport in the recipe who gets everyone to hold hands and sing Kumbaya.

      For those who watch their salt intake, if you think about it, in the Linzer Heart Tearts, it is only a fourth of a teaspoon of salt used. Spread that among two dozen cookies and that is very little per serving. Most baked goods have a minimal amount of salt. When cooking, other seasonings and spices can be used instead of salt to add flavor.

      Yes, I may drop the spoon, the salt, the flour and even the bowl sometimes. In fact, you should see my flour-dusted camera by the time it’s all done! But I will have to keep adding the salt even though you were very kind to look out for my welfare. Thanks, King of Texas, you make me blush the color of the filling of the Linzer Heart Tearts. By the way, the disclaimer about the word “Tearts” not being a typo was for you.

  2. Goodness gracious! Heavens to Betsy! Wow!

    Not only are you a Mistress Chef, you are also an accomplished writer, blogger, editor and publisher, and all that talent is topped with beautiful hair and blessed with a lovely smile. Oh, and I also believe you could hold your own with any of the finer stand-up comics

    To avoid misinterpretation by one or more of your viewers, I should stress that mistress is the appropriate feminine form of master (I was a bit hesitant to use it in this sense, so I Googled it).

    Your response to my comment brought laughter to my home, a scarce commodity because there is no one else to laugh or to appreciate laughter.

    I chuckled when you said I was not a waster of words, I laughed aloud when you introduced “Miss Salt,” and I guffawed when you said that the disclaimer about the word “Tearts” not being a typo was for me. The guffaw surprised me. I was unsure whether it was a guffaw, so I Googled it. It was a guffaw, no doubt about it.

    The word “tearts” lends itself admirably to the game of forming other words with the same letters, words such as tea, tear, tar, ear, eat, sat, set, star, start, rat, etc, etc.

    • Dear King:
      Some credit for the smile et al in the photo must go to your daughter, photographer extraordinaire, Cindy Dyer. Maybe someday you’ll try your hand at one of these recipes if you can give up the can and the opener.
      Have a great day in Texas! Thanks for reading.

  3. Thanks for solving the mystery, Bee. I was puzzled, though amused, by the observations of the king. Once I read your explanation of the connection, it all came clear – so many creative people here, you, Cindy and the king. Thanks for the entertainment and teaching me something which I hadn’t thought about.

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