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, 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 (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. (You can substitute almond extract for the vanilla extract if you like.) 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.
Barbara Garneau Kelley 