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Chocolate Linzer Hearts
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Prep Time:
50 minutes
Total Time:
2 hours 30 minutes
Indulgent Chocolate Linzer Hearts: Hazelnut-cinnamon cookies filled with raspberry and decadent chocolate for a sweet Valentine's treat that's perfect for sharing or gifting.
Ingredients:
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup hazelnuts, toasted, skinned and ground
  • 1/2 ounce semisweet baking chocolate, finely chopped
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup raspberry jam
  • 1 ounce semisweet baking chocolate, melted
Instructions:
  • In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer or vigorously mixing with a spoon. Mix in the vanilla and eggs until smooth. Add all the remaining ingredients except for the jam and melted chocolate. Blend everything together until well mixed. Cover the dough and chill in the refrigerator for 1 hour; the dough will be sticky.
  • Preheat your oven to 375°F. Roll out one-fourth of the dough at a time between sheets of waxed paper until it's 1/8 inch thick. Keep the rest of the dough chilled until you're ready to use it. Use a 2-inch heart-shaped cookie cutter to cut out the cookies. For a decorative touch, cut out a small heart shape from the center of half the cookies. Place them on an ungreased baking sheet.
  • Bake for 7 to 9 minutes until lightly golden. Place the cookies on a wire rack to cool completely for about 30 minutes. Spread 1/2 teaspoon of raspberry jam on the bottom of a whole heart cookie, then sandwich with a cutout heart cookie. Drizzle with melted chocolate and allow it to set.

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