I made these Heart Shaped Cookies With Jam and I can’t stop staring at the tiny heart cutouts because the shortbread is perfectly crumbly and they keep for days so you can make them ahead.

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I can’t quit thinking about these Linzer Cookies Italian Strawberry Jam ones. I’m obsessed with the shortbread crumb and the way the jam blooms when I bite.

I love the little heart cutout, it’s stupid cute and makes them perfect as Heart Shaped Cookies for lazy Valentines Baking. I’ve shoved them in Tupperware and pulled them out like a secret weapon at parties.

The buttery dough made with all purpose flour and a hit of unsalted butter is dangerously snackable. Jam Cookies that look like effort but aren’t.

I want one now. Right this second.

Worth the sugar crash, honestly.

Ingredients

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All-purpose flour: gives structure and that tender, slightly cakey cookie you’ll love.
Finely ground almonds: adds nuttiness and a soft, sandy texture.
Basically grown-up crunch.
Powdered sugar: melts into the dough for smooth sweetness.
Plus it dusts prettily.
Unsalted butter: rich, creamy fat that makes cookies melt in your mouth.
Egg yolk: binds everything together and makes the dough silky and golden.
Vanilla extract: warms and rounds out flavors.
It’s the cozy background note.
Fine salt: balances sweetness and wakes up all the other flavors.
Lemon zest: bright little zing that cuts richness.
Use it if you like zing.
Italian strawberry jam: jammy, fruity center that’s sticky, sweet, and totally irresistible.
Extra powdered sugar: for that snowy, bakery look and a sweet first bite.

Ingredient Quantities

1 1/2 cups (180 g) all purpose flour

1 cup (100 g) finely ground almonds or almond meal

1/2 cup (60 g) powdered sugar, plus extra for dusting

3/4 cup (170 g) unsalted butter, softened

1 large egg yolk

1 teaspoon vanilla extract

1/4 teaspoon fine salt

zest of 1 small lemon (optional, but nice)

about 3/4 cup (200 g) good quality Italian strawberry jam

How to Make this

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1. In a bowl whisk together 1 1/2 cups (180 g) all purpose flour, 1 cup (100 g) finely ground almonds, 1/2 cup (60 g) powdered sugar and 1/4 teaspoon fine salt; stir in the zest of 1 small lemon if using.

2. Cut 3/4 cup (170 g) softened unsalted butter into chunks and add to the dry mix, then rub with your fingers or pulse briefly in a food processor until it looks like coarse crumbs.

3. Add 1 large egg yolk and 1 teaspoon vanilla extract and mix until the dough just comes together. Don’t overwork it or you’ll get tough cookies.

4. Shape the dough into a disk, wrap in plastic or parchment, and chill in the fridge for at least 30 minutes to firm up. This makes rolling easier.

5. Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.

6. Roll the chilled dough between two sheets of parchment to about 1/8 inch (3 mm) thickness. Use a round cutter to cut whole cookies and for half the rounds cut a small heart or other shape from the center to make the window. Re-roll scraps once or twice, keep dough cold between rolls.

7. Place cookies on prepared sheets about 1 inch apart and bake 10 to 12 minutes, or until edges are just set and barely golden. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. Dust the full solid cookie tops with extra powdered sugar. Warm about 3/4 cup (200 g) good quality Italian strawberry jam slightly so it spreads easier, then spread a thin layer on each solid cookie.

9. Sandwich a cutout-topped cookie over each jam-covered base, pressing gently so jam peeks through the heart. Wipe any excess jam from edges for a neat look.

10. Store in an airtight container layered with parchment at room temperature for up to a week, or freeze for longer. They’re great made a day ahead because the jam and cookie soften into perfection.

Equipment Needed

1. Large mixing bowl
2. Whisk (or fork)
3. Food processor or your fingertips for rubbing in the butter
4. Measuring cups and kitchen scale for accuracy
5. Plastic wrap or parchment to chill the dough
6. Rolling pin and sheets of parchment for rolling
7. Round cookie cutter plus a small cutter for the heart window
8. Baking sheets lined with parchment and a spatula for transferring
9. Wire cooling rack and a small saucepan or microwave-safe bowl to warm the jam

FAQ

Q: How long do Linzer cookies keep and how should I store them?
A: They keep 4 to 5 days at room temp in an airtight tin, layered with parchment so they dont stick. For longer keep them in the fridge up to 2 weeks, or freeze baked cookies up to 3 months. Thaw at room temp before serving.

Q: Can I use regular almond flour instead of finely ground almonds or almond meal?
A: Yes mostly. If your almond flour is super fine and blanched it works fine, but oily almond flour can make dough softer so chill it longer. If only coarse almonds are on hand pulse them a bit in a food processor.

Q: My dough is crumbly, what did I do wrong and how do I fix it?
A: Crumbly dough usually means not enough butter or you overmixed dry into wet. Press it together with your fingers or add 1 teaspoon of cold water at a time until it holds. Then chill before rolling so it wont crack.

Q: Do I have to use Italian strawberry jam or can I use other fillings?
A: You can use any good quality jam, curd, or even Nutella. Italian strawberry jam is just great because it tends to be less runny and more flavorful, but choose something not too watery or cookies will get soggy.

Q: How thin should I roll the dough and how long to bake?
A: Roll to about 1/8 to 3/16 inch thick. If thinner they bake faster and get crisp, thicker makes them softer. Bake 10 to 12 minutes in a 350 F oven, start checking at 9 minutes. Edges should be lightly golden.

Q: Any tips for perfect sandwiching and the cute cutout top?
A: Let the bottoms cool completely before spreading jam so it doesnt melt. Warm the jam a bit if its stiff so it spreads easy. Use a small scoop for even amount, press gently when sandwiching. Dust tops with powdered sugar right before serving so it looks fresh.

Linzer Cookies Italian Stawberry Jam Recipe Substitutions and Variations

All purpose flour: try pastry flour for a more tender cookie, or swap half the flour for whole wheat pastry flour for nuttier flavor and a touch more fiber. they change the texture a bit, but still good.
Finely ground almonds: use hazelnut meal or finely chopped walnuts if you want a different nutty note, or sunflower seed flour for a nut free option (subtle greenish hue possible).
Powdered sugar: you can pulse granulated sugar in a blender until powdered, or use superfine caster sugar but reduce a bit since it won’t be as powdery for dusting.
Unsalted butter: use room temp European-style butter for richer flavor, or a 1:1 vegan butter for dairy free cookies; if using salted butter, skip or cut back on added salt.

Pro Tips

1. Chill the dough longer than you think, like an hour if you can. It makes rolling way easier and stops the cookies from spreading, so your little heart windows stay tidy. If it gets too firm, just let it sit 5 minutes before rolling.

2. Warm the jam gently in microwave or a small saucepan so it spreads thin and smooth, but don’t boil it. Too hot jam will soak into the cookies and make em soggy, too cool and it tears the top cookie when you press down.

3. When cutting shapes, dust the cutter with a little flour or powdered sugar so it doesn’t stick, and save scraps to re-roll only once or twice. Every extra roll makes them tougher, and keep the dough chilled between rolls or it gets gummy.

4. For neater edges wipe any jam off with a damp fingertip or a small offset spatula right after sandwiching, then dust with powdered sugar. They look homemade either way, but this little cleanup makes them look bakery-level.

Linzer Cookies Italian Stawberry Jam Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made these Heart Shaped Cookies With Jam and I can't stop staring at the tiny heart cutouts because the shortbread is perfectly crumbly and they keep for days so you can make them ahead.

Servings

servings

Calories

115

kcal

Equipment: 1. Large mixing bowl
2. Whisk (or fork)
3. Food processor or your fingertips for rubbing in the butter
4. Measuring cups and kitchen scale for accuracy
5. Plastic wrap or parchment to chill the dough
6. Rolling pin and sheets of parchment for rolling
7. Round cookie cutter plus a small cutter for the heart window
8. Baking sheets lined with parchment and a spatula for transferring
9. Wire cooling rack and a small saucepan or microwave-safe bowl to warm the jam

Ingredients

1 1/2 cups (180 g) all purpose flour
1 cup (100 g) finely ground almonds or almond meal
1/2 cup (60 g) powdered sugar, plus extra for dusting
3/4 cup (170 g) unsalted butter, softened
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon fine salt
zest of 1 small lemon (optional, but nice)
about 3/4 cup (200 g) good quality Italian strawberry jam

Directions

In a bowl whisk together 1 1/2 cups (180 g) all purpose flour, 1 cup (100 g) finely ground almonds, 1/2 cup (60 g) powdered sugar and 1/4 teaspoon fine salt; stir in the zest of 1 small lemon if using.
Cut 3/4 cup (170 g) softened unsalted butter into chunks and add to the dry mix, then rub with your fingers or pulse briefly in a food processor until it looks like coarse crumbs.
Add 1 large egg yolk and 1 teaspoon vanilla extract and mix until the dough just comes together. Don't overwork it or you'll get tough cookies.
Shape the dough into a disk, wrap in plastic or parchment, and chill in the fridge for at least 30 minutes to firm up. This makes rolling easier.
Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
Roll the chilled dough between two sheets of parchment to about 1/8 inch (3 mm) thickness. Use a round cutter to cut whole cookies and for half the rounds cut a small heart or other shape from the center to make the window. Re-roll scraps once or twice, keep dough cold between rolls.
Place cookies on prepared sheets about 1 inch apart and bake 10 to 12 minutes, or until edges are just set and barely golden. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dust the full solid cookie tops with extra powdered sugar. Warm about 3/4 cup (200 g) good quality Italian strawberry jam slightly so it spreads easier, then spread a thin layer on each solid cookie.
Sandwich a cutout-topped cookie over each jam-covered base, pressing gently so jam peeks through the heart. Wipe any excess jam from edges for a neat look.
Store in an airtight container layered with parchment at room temperature for up to a week, or freeze for longer. They're great made a day ahead because the jam and cookie soften into perfection.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.