Friday, December 19, 2008


RASPBERRY LINZER HEARTS from Mary Engelbreit cookbook
1 cup walnuts (3 1/2 ounces)
1 cup whole blanched almonds (4 ounces)
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar, plus additional, for dusting
2 large egg yolks
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup seedless raspberry or blackberry jam

1. In a food processor, combine the walnuts and almonds and process, pulsing, until finely ground. Set aside.
2. In a large bowl, beat the butter and confectioners' sugar with an electric mixer until light and fluffy. Beat in the egg yolks. On low speed, gradually add the flour and cornstarch, mixing just until incorporated. Add the ground nuts and mix until just blended. Divide the dough into four pieces, shape each into a disk, and wrap in plastic. Refrigerate for at least 4 hours, or until firm.
3. Preheat the oven to 325 degrees. Grease two baking sheets.
4. On a floured surface, roll out one piece of dough at a time until 1/4 inch thick. Using a 2 1/2-inch heart-shaped cutter, cut out as many cookies as possible. Place half of the hearts onto one of the prepared baking sheets.
5. Bake for 12 to 15 minutes, until lightly golden. Let the cookies cool slightly, then transfer to wire racks to cool completely.
6. Transfer the remaining hearts to the second baking sheet. Using a 1 1/2-inch heart-shaped cutter, cut the centers out from the hearts. Bake and cool the cutout hearts.
7. Dust the cutout hearts with confectioners' sugar. Spread a rounded teaspoon of jam onto each plain heart cookie bottom and cover with the cutout heart tops.
Makes about 4 dozen cookies.

In my opinion: These are fabulous and have a great presentation.

Tomorrow: Mary Engelbreit's Raspberry Meringue Squares

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