Valentine's Linzer Cookies
Vanilla almond cookies filled with ermine frosting, topped with raspberry powdered sugar.
Equipment
Ingredients
Vanilla Linzer Cookies
- 113 g unsalted butter room temperature (½ c.)
- 70 g powdered sugar (½ c. + 1 tbsp.)
- 1 egg yolk room temperature
- 1 tsp. vanilla bean paste
- 140 g all purpose flour (1 c. + 2 ½ tbsp.)
- 50 g almond flour (½ c.)
- ¼ tsp. salt
Ermine Buttercream
- 125 g granulated sugar (½ c. + 2 tbsp.)
- 25 g all purpose flour (3 ½ tbsp.)
- ⅛ tsp. salt
- 141 g whole milk (5 oz.)
- 141 g unsalted butter room temperature (½ c. + 2 tbsp.)
- 1 tsp. vanilla bean paste
- 10 g freeze-dried raspberries optional, crushed (2 tbsp.)
Raspberry Powdered Sugar
- 30 g powdered sugar (¼ c.)
- 10 g freeze-dried raspberries (2 tbsp.)
Instructions
Vanilla Linzer Cookies
- Add the butter and powdered to a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the paddle attachment just until the ingredients are combined.
- Add in the egg yolk and vanilla bean paste, and beat until just combined.
- Add in the flour, almond flour, and salt. Beat just until a cohesive dough forms.
- Form the dough into a square and tightly wrap it in plastic wrap. Transfer the dough into the fridge to chill for 30 minutes. In the meantime, start making the ermine frosting.
Ermine Buttercream
- Add the sugar, flour, salt, and milk to a small saucepan set over medium heat.
- Continuously whisk the mixture together until it starts to bubble up and thickens to a pudding-like consistency.
- Transfer the mixture to a heat-safe bowl and cover tightly with plastic wrap. Leave the mixture in the fridge to chill until the cookies are done baking.
- Take out the chilled cookie dough and place it on a lightly floured work surface. Roll the dough out until it is ¼” thick. Use a 2” linzer cookie cutter to stamp out the cookies.
- Gather the scraps of dough and re-roll to ¼" thick, and cut out more cookies. Repeat 1 more time.
- Use a small heart shaped cookie cutter to stamp out a heart in the center of half of the cookies.
- Carefully transfer all of the cookies to a parchment paper lined cookie sheet. Place the sheet in the freezer to chill for 10 minutes. In the meantime, preheat the oven to 350°F / 175°C.
- Bake the cookies for 8-10 minutes, or until they no longer look wet and have started to slightly turn golden brown on the edges.
- While the cookies come to room temperature, finish making the ermine frosting. In a medium sized mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it’s light and fluffy.
- While the mixer is running, add in the milk mixture one heaping tablespoon at a time, allowing it to fully combine with the butter before adding in more. Repeat until you have used up all of the mixture, then beat in the vanilla.
- (Optional) Remove ½ of the buttercream from the bowl. To the buttercream in the mixer, add in the crushed freeze-dried raspberries. Beat together until well combined.
- If you are only using vanilla buttercream, transfer the frosting to a piping bag fitted with your tip of choice. If you are using both raspberry and vanilla buttercream - Place the vanilla buttercream and raspberry buttercream into separate piping bags. Snip a hole at the bottom of each bag. Then, place the two bags side-by-side into another piping bag that’s fitted with your piping tip of choice.
Raspberry Powdered Sugar
- In a small food processor, blitz the freeze-dried raspberries until they become powdered. Then, blitz in the powdered sugar until the mixture is cohesive.
- Arrange all of the cookies that have a heart cut-out onto a tray, and dust them with the raspberry powdered sugar.
- Pipe the frosting onto the under-side of the cookies that don’t have a heart cut-out, then top each cookie with one that does. Serve and enjoy!
Notes
The buttercream recipe makes enough to very generously fill each of the linzer cookies. If you don't want a lot of buttercream in each cookie, I would recommend multiplying the ingredients for the buttercream by 2/3 (.67).
Store the cookies in an airtight container in the fridge for up to 1 week.
Nutrition
Calories: 240kcalCarbohydrates: 24gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 51mgPotassium: 46mgFiber: 1gSugar: 16gVitamin A: 427IUVitamin C: 15mgCalcium: 25mgIron: 1mg