How To Make Layered Shortbread Heart Cookies
This is one of my favorite cookie recipes! So, I want to share with you how to make layered shortbread heart cookies.
These cookies are also referred to as Linzer cookies. They originated in Austria, home of the Linzertorte, which is a tart made of a buttery dough accompanied by fruit.
Linzer cookies are basically the same recipe, but are cut into shapes and two of them stacked together form a sandwich. Preserves are placed in between the cookies and a there is a small cutout in the center of the top cookie.
Galentine’s Brunch
I am joining 4 other blogger friends for a virtual Galentine’s Brunch, and if you missed our tablescapes you can see that here.
We are all sharing a tablescape idea and a recipe for the brunch. It is an amazing menu and the tables are so creative, so be sure and check out all of the other posts.
I also shared how I made these heart sweater placemats for my tablescape a few days ago.
My contribution to the meal is dessert, and I thought these heart shaped shortbread cookies would be perfect!
Do you remember Victoria magazine??
I had a subscription to that magazine for years, and loved it. I was so sad when they stopped printing it!
Anyway, I found this linzer heart cookie recipe in that magazine in the 90’s. Yes, you read that right, the 90’s.
ingredients
2 cups all purpose flour
1 cup confectioner’s sugar
1/4 teaspoon salt
1 cup unsalted butter, cut up and softened
1/4 raspberry jam (seedless)
directions
Preheat over to 325 degrees.
In a food processor, combine flour, 1/2 cup confectioners sugar and salt. Process until blended.
Add butter. Process with on/off turns until mixture is like coarse meal. Then process until dough pulls away from bowl and forms a ball. Wrap in plastic wrap and refrigerate 1 hour.
On well floured surface, roll out the dough to 1/8 inch thick.
Cut dough into heart shapes with 3-4″ cookie cutter.
Using a 1-2″ mini cookie cutter, cut out centers of half the cookies.
Place cookies on baking sheet.
Bake at 325 degrees for 13-16 minutes, until lightly browned. Remove from baking sheet and cool on racks.
Spread each solid cookie with raspberry jam. Sift confectioners sugar over heart shaped ring cookies and place them on top of jam topped cookies.
Although the cookies look a bit detailed and complicated, they are actually fairly simple to make, and make a beautiful dessert.
other options for these shortbread linzer cookies
The fun thing about this recipe is, you can try any shape. You just need a larger cutter for the cookie and a smaller cutter for the centers.
These would be fun for any holiday or event!
I hope you enjoyed seeing how to make layered shortbread heart cookies (aka linzer heart cookies) , and if you try them, I would love to hear about it!!
Be sure and pop over to all the other accounts to see what they are making for the Galentine’s Brunch!
blessings,
Raspberry Prosecco Cocktail
Classic Fruit Salad
Artichoke and Sun Dried Tomato Bites
Zucchini Quiche
You can print the recipe to save for later.
Linzer Heart Cookies
Ingredients
- 2 cups all purpose flour
- 1 cup confectioner's sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cut up and softened
- 1/4 cup raspberry jam/preserves (seedless)
Instructions
- Preheat oven to 325 degrees.
- In a food processor, combine flour, 1/2 cup confectioners' sugar and salt. Process until blended.
- Add butter, and process with on/off turns until mixture is like coarse meal. Then process until dough pulls away from bowl and forms a ball.
- Wrap in plastic wrap and refrigerate for 1 hour.
- On a well floured surface roll dough to 1/8 inch thick.
- Cut dough into heart shapes with 3-4 inch cookie cutter.
- Using a 1-2" heart shaped cookie cutter, cut out centers of half of the cookies.
- Place cookies on a baking sheet. Bake at 325 degrees for 13-16 minutes until lightly browned.
- Remove from baking sheet and cool on racks.
- Spread each solid cookie with raspberry jam.
- Sift confectioner's sugar over cookies with heart cut out and place on top of jam covered cookies.
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These cookies sound so yummy and they look beautiful! Truly the perfect way to end a Galentine’s Brunch!
These sound wonderful Michele!! Can’t wait to try them.
Michele, these cookies look so delicious. And almost too pretty to eat! What a perfect dessert for a fun Galentine’s Day brunch.
Michele these Linzer cookies are precious! They look too good to even eat! I bet they are delicious. Cheers to a great first month of our virtual supper club!
Thank you Kari Anne! So kind of you to share!!
Such a delicious looking Galentine brunch and beautiful table scapes. Something to look forward to doing with my besties. Thanks gals for a fun time and Happy Valentine Day to you all.🥰❤️
Oh good! So glad you enjoyed it!
Thanks for stopping by!
Victoria magazine was published from 1987-2003. But it was relaunched in 2007 in a joint venture with Hearst Corp.
The latest issue, January 2023, is delightful. A good read on a chilly, dark, winter day.
I subscribe to it, but it is also available at my local Barnes and Noble.
PS thumbs up for the Linzer cookie recipe as well as the table settings.
Thank you so much Annette!
Made these today with my kids. They were lovely!
Oh, good! So glad you tried and like them!
These cookies look so amazing Michelle!
Thank you so much for sharing sweet friend!!
These look amazing, Michele. So perfect for Valentine’s day. Hugs to you.
Thanks Renae! They are really easy and fun to make. Have a great weekend!
These are the sweetest cookies! And they look super easy to make. Pinned! 😊
They really are so easy and fun to adapt to different holidays and events using different cookie cutter shapes!
Michele, these are so lovely and sound delicious
Thank you Rachel! So yummy and easy to make.
I remember Victoria magazine and also was a subscriber! I still have a few copies that I’ve saved with other great recipes, including a wonderful Christmas issue. Sad day when it left the mailboxes!
But thank you for the Linzer heart recipe and photographs which really help me visualize how to do it. A wonderful choice for Valentine’s Day.
Thanks, Michelle! Sandra
Oh, I’m so glad you enjoyed the post and hope you will try the recipe! And yes, so sad when the magazine wasn’t printed anymore.
Thank you so much for sharing my cookie recipe! It truly is one of my faves!
Are these the ones from Victoria Magazine? I’ve been making them for years – they’re great!
Yes, and me too! Love this recipe.
I love this! I would love to share it on my newsletter this week. Hugs to you.
Oh, thanks so much Renae! I would love that and I’m so glad you liked it.
These are so pretty! Pinned!
Thank you Cindy! They are not only a pretty cookie, they are super yummy!