I'm going to really honest here for a second. I made these cookies for one reason, and one reason only: I needed to do a cutesy Valentine's Day post for today.
That being said, I do love these cookies. Flaky, buttery, sandwiched with sweet and tart rhubarb (yes, rhubarb!) jam, what's not to love? But I did make the cookies last week of all weekends for posting purposes. In fact, I even got up early so I could make them and take pictures while it was still light out, before I had to go to meetings in the afternoons. (And yes, I do need to set an alarm if I want to get up at 9:50 a.m. College life.)
It does make me wonder how many people make adorable pink baked goodies for Valentine's Day, and how much of it is food bloggers like me. I mean, I love seeing all the amazing Valentine and St. Patrick themed food on the web, but do people do it in real life?
But food blog existentialism aside, you really should make these cookies. If you're not into the cutesy Valentine thing, just change the shape of the cookies. This recipe is very similar to the shortbread I used for these Abbracci cookies, and they make wonderfully tender and delicious cookies.
The shortbread pairs wonderfully with the rhubarb jam I used because it has more sour notes than some other flavors, but you can use whatever jam you want. (Or even Nutella! Hey, it's Valentine's Day, treat yourself!)
So enjoy! Whether or not you celebrate Valentine's Day, you should make these cookies (:
Linzer Heart Cookies
Yields about 3 dozen sandwich cookies
For the Dough
2 ½ cups all purpose flour
¼ cup cornstarch
¼ teaspoon salt
1 cup (2 sticks) butter, room temperature
½ cup sugar
2 egg yolks, room temperature
1 teaspoon vanilla extract
½ cup jam
¼ cup powdered sugar
Mix together the flour, cornstarch, and salt.
Cream together the butter and sugar until light and fluffy. Beat in the egg yolks, and then the vanilla. Add the flour mixture and mix until just combined. Do not overmix.
Refrigerate the dough at least 1 hour, or overnight.
On a floured surface, roll out the dough to about half a centimeter thick. With a heart-shaped cookie cutter about 1 ½ inches wide (although any shape works!) to cut out the shapes. Place them on a greased baking sheet.
For half of the cookies, use a smaller cookie cutter to make a heart-shaped hole in the middle.
Gather up the scraps and re-roll the dough. Repeat steps 6 and 7. Continue this process until you run out of dough. Refrigerate the cookies for 1-2 hours.
Just before baking, preheat the oven to 325 degrees Fahrenheit. Bake the cookies for 8-10 minutes, until the edges of the cookies are barely golden.Let the cookies cool completely.
Sift powdered sugar over all the cookies that have a hole in the middle. Microwave the jam for 15-20 seconds, to thin it out. Spread about ½ teaspoon of jam on the remaining cookies. Top with a cookie that has a hole.