I usually make these pretty almond linzer cookies in star shapes for Christmas.  They are so very pretty, and they taste even better than they look.

Not a single Christmas cookie was baked in my oven this year.  Can you believe that?  I know, that is like sacrilegious or something.   However, I knew that the holidays being what they were, there would be no shortage of homemade deliciousness in our home. Friends and family did not disappoint, we still had a never ending supply of cookies and candies on the kitchen counter.  But I felt that there was a little something missing…

When I found this heart shaped cookie cutter, I knew I had the opportunity to redeem myself.   They have officially kicked off the season of love on Wilbur Road.

This recipe is adapted from the one found on the cookie cutter packaging (Wilton).  You can use their recipe, however the one I have included omits cinnamon and replaces the vanilla extract with almond extract.  I think this creates a more distinct flavor.  Both are delicious.

In a bowl, combine:

2 Cups flour

2/3 Cup ground almonds

In a larger bowl, beat together until light and fluffy:

1 Cup butter

2/3 Cup granulated sugar

Once fluffy, mix in until well combined:

1 egg

1/2 tsp almond extract (you can use vanilla, however the addition of almond gives these cookies a more distinct almond-y flavor)

Add flour mixture to wet ingredients and mix by hand until combined.  Do not over mix.  Divide the dough in half, shaping into disks.  Wrap separately and refrigerate for at least 2 hours.

Once the dough is chilled, pre-heat your oven to 350 degrees.

You will now go about creating some really beautiful cookies.

Remove one of the dough disks from the fridge.  On a floured surface, roll dough to 1/8″ thick.  Go to town cutting out adorable shapes, both “whole” hearts and those with cut-outs.

Bake on a lightly greased or (preferably) parchment lined baking sheet, for 8-10 minutes.  Stay close, these babies can burn quickly.  They will be lightly browned, but just barely, when they are done.

Once completely cool, spread a thin layer of Raspberry Jam on the bottom (whole heart).

Now, I would like to tell you that your cookies are going to be as delicious as the ones that I am fortunate enough to bake, but the truth is, I have a secret ingredient.  The worlds best homemade Raspberry Jam.  It’s true.  I have to hide this stuff in the nether regions of the refrigerator (you know, in the veggie drawer).  It is a gift from a dear friend.  After countless praise, compliments and thanks for the gifts of jam every year, I have finally been invited to join the “jamming” party that she hosts every season.  Oh happy day. Make sure you come back this summer, just in case I get to share the recipe with you!

This cookie will be wonderful with any jam you can muster up, but if you can get your mittens on some that was made with love, please do that.  You can taste that love !

Back to the recipe!

Dust tops with powdered sugar.   Assemble, enjoy.  Maybe hide some for your sweetheart, so as the children do not eat them all.

Enjoy!

Jay

linking up with:

the house of hepworth’s

a bowl full of lemons