During the Christmas season, I had posted this recipe for Linzer tart cookies. I’d added these requested favorites to my assortment of cookies and pastries that I handed out to friends and neighbors.
This isn’t a cookie I make often, but why make everyone wait a year when the heart-shaped Linzer tart cookie is a delicious treat for Valentine’s Day? I prefer the cherry preserves rather than the standard raspberry. What goes better with cherries than chocolate? Nothing! And of course, there must be chocolate on Valentine’s Day. Dip one end of the cookie in melted chocolate and garnish with pink and red nonpareils.
Serve for dessert, arranged on a platter, or hand them out individually wrapped in clear cello bags!
Linzer Tart Cookies
16 ounces pecans
1 cup cornstarch
6 sticks unsalted butter, softened
2 cups confectioner’s sugar
4 teaspoons vanilla extract
1 ½ teaspoon salt
2 large eggs
5½ cups flour
Preheat oven to 325°
In a food processor, pulse pecans and cornstarch until pecans are finely ground.
In a large bowl, beat butter and sugar until blended, about 2 minutes. Add vanilla, salt, and eggs. Slowly add flour and then the pecan mixture until fully blended. Divide into 6 balls. Flatten each ball into a disc and wrap in saran wrap. Refrigerate for at least1 hour.
On a floured surface, roll out cookie dough and cut out desired shape with a cookie cutter, making equal amounts of tops and bottoms. The tops have the extra cutout in the middle.
Bake about 17 minutes. The edges should just be starting to golden a bit, but the cookie should not brown. Cool on a wire rack. Spread cherry preserves on bottom half of cookie and place top half carefully over the preserves. When each one is assembled, dust powdered sugar generously on each cookie.
Yields about 40 cookies