Jammin’ Heart Cookies
- 40m Prep Time
- 16m Cook Time
- 1h 26mReady In
These linzer torte cookies are shaped like conversation hearts and filled with cherry jam. Perfect for Valentine's Day, they are a sweet homemade gift.
Ingredients
- 177 ml pecans
- 355 ml all-purpose flour
- 2.46 ml ground cinnamon
- Pinch ground cloves
- Pinch ground allspice
- 1.23 ml kosher salt
- 118 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 1 large egg
- 1 cherry jam
- Confectioners’ sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7.01 mg
- Iron: 0.5 mg
- Magnesium: 6.28 mg
- Phosphorus: 23.2 mg
- Potassium: 27 mg
- Zinc: 0.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml pecans
- 355 ml all-purpose flour
- 2.46 ml ground cinnamon
- Pinch ground cloves
- Pinch ground allspice
- 1.23 ml kosher salt
- 118 ml granulated sugar
- 1 large egg
- 1 cherry jam
Prepare
- 118 ml unsalted butter, at room temperature
- Confectioners’ sugar, for dusting
Let's Cook
-
Step 1.
In a food processor, pulse pecans and 2 tablespoons flour until finely ground. Add remaining flour, cinnamon, cloves, allspice, and salt; pulse to combine. Set aside.
-
Step 2.
Using an electric mixer, beat butter and sugar in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in egg. Reduce speed to low and mix in pecan-flour mixture until just combined.
-
Step 3.
Divide dough in half. Roll each half between two sheets of parchment paper to 1/8-inch thickness. Freeze until firm, about 30 minutes.
-
Step 4.
While the dough chills, heat oven to 350°F and line two baking sheets with parchment paper. Working with one sheet of dough at a time, use a 2-inch round fluted cutter to cut out cookies. Transfer to prepared sheets, spacing 2 inches apart. Gather scraps, reroll, chill briefly, and cut more cookies.
-
Step 5.
Use small 1/2- to 1-inch letter and heart cookie cutters to cut out shapes from the centers of half the cookies. Bake until light golden brown around edges, 12 to 16 minutes. Let cool completely on baking sheets.
-
Step 6.
While cookies cool, pass jam through a wire-mesh strainer to remove large cherry pieces. Spoon 1 teaspoon strained jam onto each whole cookie. Dust cutout cookies with confectioners' sugar and place over jam to create sandwiches.