I made Heart Shaped Cookies With Jam from a buttery shortbread dough, sandwiching bright strawberry jam between two cookies that keep very well for making ahead, and the tiny heart cutout is absolutely adorable.

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I made these Linzer cookies from a simple shortbread base using all purpose flour and silky Italian strawberry jam, and they vanished faster than I planned. The tiny heart cutout is ridiculously cute, and yes I giggled when the jam peeped through.

They store really well so I bake ahead for Valentines Baking or a last minute treat, and they feel fancy even when they’re not. Perfect for a Pinterest scroll turned baking marathon, these Heart Shaped Cookies With Jam look delicate but are surprisingly forgiving.

If you like treats that hold up and still look adorable, try them.

Ingredients

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All-purpose flour: Provides carbs and structure, makes dough firm yet tender when baked.
Ground blanched almonds: Adds nutty flavor, protein, healthy fats and a delicate crumb not gritty.
Confectioners sugar: Gives sweetness and fine texture melts into dough for smooth cookies.
Unsalted butter: Its great for richness, moisture and browning, adds flavor without extra salt.
Egg yolk: Binds and enriches dough, adds fat and helps with tender bite.
Italian strawberry jam: Sweet, fruity filling, adds acidity and jammy texture, use seedless for smoothness.
Lemon zest: Optional bright note, adds citrus aroma and a subtle tang to cookies.
Vanilla extract: Tiny amount lifts flavors, adds warmth and aromatic depth to dough.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 cup (100 g) finely ground blanched almonds, about 1 cup (not too coarse)

3/4 cup (90 g) confectioners sugar, plus a little extra for dusting

1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

zest of 1 lemon (about 1 teaspoon), optional but nice

1 large egg yolk

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

3/4 to 1 cup (200 to 300 g) Italian strawberry jam, smooth or seedless

How to Make this

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1. In a bowl whisk together 2 cups all purpose flour, 1 cup finely ground blanched almonds, 3/4 cup confectioners sugar and 1/4 teaspoon fine sea salt so it’s evenly mixed, set aside.

2. In a stand mixer or with a hand mixer beat 3/4 cup softened unsalted butter until creamy, about 1-2 minutes. Add 1 large egg yolk, 1 teaspoon vanilla extract and the zest of 1 lemon if using, beat until blended. Don’t overbeat.

3. Add the dry mix to the butter mixture in two additions and fold just until the dough comes together. It will be soft but not sticky. If it feels too dry add a tiny splash of milk, if too wet add a tablespoon flour.

4. Turn dough onto a sheet of plastic wrap or between two pieces of parchment, press into a flat disc, wrap and chill at least 1 hour in the fridge. Chilling is important or the cookies will spread.

5. Preheat oven to 350°F (175°C). Line baking sheets with parchment. On a lightly floured surface or between parchment roll dough to about 1/8 to 1/4 inch thickness. Keep the scraps together and re-chill briefly if they get warm.

6. Cut out rounds with a cookie cutter, and cut a small heart shape from the center of half the rounds to make the top cookies. Re-roll scraps, but try not to overwork the dough or cookies get tough.

7. Bake on the prepared sheet 8 to 10 minutes until edges are just barely golden. Baking times vary so watch closely, they continue to firm as they cool. Let cookies cool on the sheet for 5 minutes then transfer to a rack to cool completely.

8. Dust the top (the ones with the heart cutout) lightly with a little extra confectioners sugar. Spread about 3/4 to 1 teaspoon or so of smooth Italian strawberry jam onto the bottom whole cookies, then sandwich with a sugared top. Use seedless jam if you want a smooth look.

9. Store Linzer cookies in an airtight container with parchment between layers at room temperature for up to a week, or freeze for up to a month. They actually taste better after a day when the jam soaks into the cookie a little.

10. Tips: use finely ground blanched almonds not too coarse, sift confectioners sugar into the dough if it’s lumpy, chill any warm dough, and resist overbaking or overworking the dough. If edges brown too fast lower oven by 10 degrees.

Equipment Needed

1. Stand mixer with paddle attachment or a hand mixer
2. Large mixing bowls (at least one for dry ingredients)
3. Measuring cups and spoons
4. Fine-mesh sieve or sifter (for confectioners sugar)
5. Whisk and rubber spatula
6. Rolling pin and lightly floured work surface or pastry mat
7. Round cookie cutter plus a small heart cutter (or a paring knife)
8. Baking sheets and parchment paper
9. Wire cooling rack and plastic wrap (for chilling dough)

FAQ

Q: How do I stop the cookies from spreading while baking? A: Chill the dough at least 30 minutes before cutting, and chill the cut cookies on the tray 10 to 15 minutes before they go in the oven. Use butter that's softened but not melty, measure flour by weight, and don't overwork the dough or theyll get greasy and flat.

Q: Can I use almond flour or whole almonds instead of finely ground blanched almonds? A: Yes, use almond flour or grind blanched almonds until fine, about the texture of fine cornmeal. If your almond bits are too coarse the cookies will be crumbly, so sift or regrind if needed. Weigh to match the 100 g called for.

Q: My jam seeps out and makes a mess, how do I avoid that? A: Use a thicker, seedless or reduced-sugar jam and warm it slightly to make spreading easier. Put a small dab, not a mountain, on each bottom cookie, press top on gently and chill the assembled cookie for 10 minutes so the jam sets. Overfilling or very runny jam equals seepage.

Q: When should I cut the center "window" — before or after baking? A: Cut the center window before baking so both halves bake the same. If you're worried about keeping shapes sharp, chill the cut cookies on the sheet for 10 to 15 minutes or pop the tray into the fridge for a few minutes before baking.

Q: How long do Linzer cookies keep and how should I store them? A: Store in an airtight container layered with parchment, at room temp for 3 to 4 days. They'll stay okay up to 2 weeks refrigerated but might soften from the jam. For longer storage freeze unfilled baked cookies or the dough.

Q: Can I make the dough or cookies ahead of time? A: Yep. Dough can chill in the fridge 1 to 2 days, or freeze up to 1 month (roll between parchment and thaw in fridge before cutting). Baked cookies can be frozen without jam for up to 3 months, then thaw and fill when needed.

Linzer Cookies Italian Stawberry Jam Recipe Substitutions and Variations

All purpose flour (2 cups): pastry flour, 1:1 swap for a more tender cookie; 1-to-1 gluten free flour blend plus 1/4 tsp xanthan per cup if your blend has no binder, same volume but texture slightly different; cake flour, use 1:1 for a lighter crumb, cookies may be more delicate.
Finely ground blanched almonds (about 1 cup): almond flour or superfine almond meal, equal amount and best match; ground hazelnuts, equal amount for a richer, nuttier flavor but darker color; oat flour, 1:1 as a nut-free option, you might need a touch less butter since oat flour absorbs more.
Confectioners sugar (3/4 cup): homemade powdered sugar by blitzing granulated sugar with 1 tbsp cornstarch per cup then sift, use same volume; powdered erythritol or other powdered sweetener for lower sugar, use same volume though texture can be slightly grainy; superfine caster sugar, use the same amount but cookies will be a touch less melt-in-your-mouth.
Unsalted butter (3/4 cup): salted butter, same amount but cut or omit the added salt in the dough; European style butter (higher fat), 1:1 for richer flavor and a bit more spread; vegan stick/baking margarine, 1:1 for dairy-free cookies, prefer a firm stick type and chill dough before cutting.

Pro Tips

– Grind the blanched almonds cold and fine, but stop before they turn into butter. Pop them in the freezer for 10-15 minutes, then pulse with a little of the confectioners sugar so they stay powdery and dont oil up.

– Keep the dough cold, seriously. Roll between parchment, re-chill scraps, and even cool your cutter or dip it in flour between cuts so edges stay sharp and you dont overwork the dough trying to fix misshapen cookies.

– Watch the bake time, they go from perfect to browned fast. Bake until the edges are just barely golden, rotate the sheet halfway if your oven runs hot, and if edges brown too quick lower the temp by 10 degrees. Remember they firm up as they cool, so underbake slightly rather than overbake.

– Warm the jam a touch before spreading and use a small spoon or piping bag for an even, thin layer so it doesnt squish out. Dust the tops right before serving so the sugar stays bright, and let the assembled cookies rest a day if you can, they taste even better after the jam soaks in.

Linzer Cookies Italian Stawberry Jam Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

156

kcal

Equipment: 1. Stand mixer with paddle attachment or a hand mixer
2. Large mixing bowls (at least one for dry ingredients)
3. Measuring cups and spoons
4. Fine-mesh sieve or sifter (for confectioners sugar)
5. Whisk and rubber spatula
6. Rolling pin and lightly floured work surface or pastry mat
7. Round cookie cutter plus a small heart cutter (or a paring knife)
8. Baking sheets and parchment paper
9. Wire cooling rack and plastic wrap (for chilling dough)

Ingredients

2 cups (250 g) all purpose flour
1 cup (100 g) finely ground blanched almonds, about 1 cup (not too coarse)
3/4 cup (90 g) confectioners sugar, plus a little extra for dusting
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
zest of 1 lemon (about 1 teaspoon), optional but nice
1 large egg yolk
3/4 cup (170 g) unsalted butter, softened
3/4 to 1 cup (200 to 300 g) Italian strawberry jam, smooth or seedless

Directions

In a bowl whisk together 2 cups all purpose flour, 1 cup finely ground blanched almonds, 3/4 cup confectioners sugar and 1/4 teaspoon fine sea salt so it's evenly mixed, set aside.
In a stand mixer or with a hand mixer beat 3/4 cup softened unsalted butter until creamy, about 1-2 minutes. Add 1 large egg yolk, 1 teaspoon vanilla extract and the zest of 1 lemon if using, beat until blended. Don't overbeat.
Add the dry mix to the butter mixture in two additions and fold just until the dough comes together. It will be soft but not sticky. If it feels too dry add a tiny splash of milk, if too wet add a tablespoon flour.
Turn dough onto a sheet of plastic wrap or between two pieces of parchment, press into a flat disc, wrap and chill at least 1 hour in the fridge. Chilling is important or the cookies will spread.
Preheat oven to 350°F (175°C). Line baking sheets with parchment. On a lightly floured surface or between parchment roll dough to about 1/8 to 1/4 inch thickness. Keep the scraps together and re-chill briefly if they get warm.
Cut out rounds with a cookie cutter, and cut a small heart shape from the center of half the rounds to make the top cookies. Re-roll scraps, but try not to overwork the dough or cookies get tough.
Bake on the prepared sheet 8 to 10 minutes until edges are just barely golden. Baking times vary so watch closely, they continue to firm as they cool. Let cookies cool on the sheet for 5 minutes then transfer to a rack to cool completely.
Dust the top (the ones with the heart cutout) lightly with a little extra confectioners sugar. Spread about 3/4 to 1 teaspoon or so of smooth Italian strawberry jam onto the bottom whole cookies, then sandwich with a sugared top. Use seedless jam if you want a smooth look.
Store Linzer cookies in an airtight container with parchment between layers at room temperature for up to a week, or freeze for up to a month. They actually taste better after a day when the jam soaks into the cookie a little.
Tips: use finely ground blanched almonds not too coarse, sift confectioners sugar into the dough if it’s lumpy, chill any warm dough, and resist overbaking or overworking the dough. If edges brown too fast lower oven by 10 degrees.

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.