Raspberry Linzer Tarts


Nothing says Valentine’s Day like a heart shaped cookie. Growing up, my mom made these around the holiday for us. Soft, buttery cookies filled with sweet raspberry jam and dusted with confectioner’s sugar. Sandwich cookie heaven in your mouth. And I like them for breakfast too! I adapted this recipe to use finely crushed pecans instead of almond flour. Either will work. The buttery, nutty taste is delicious! Choose any jam you like for the filling. Raspberry is my favorite. These cookies are a real labor of love– share them with your Valentine.

Yield: 12 cookies — Prep: 25 mins — Cook time: 8-10 mins — Total: 2 hrs 35 mins


  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup finely crushed pecans (or almond flour)
  • 1/4 teaspoon salt
  • 1 cup raspberry jam for filling
  1. To make the dough, beat the butter, sugar, and cinnamon until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined. In a separate bowl, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Be careful not to over-beat.
  2. Divide the dough in half and pat each half into a disc. Wrap in plastic wrap, and refrigerate for 1 hour.
  3.  Flour your work surface. Roll one disc of dough out about 1/4″-thick. Using a heart-shaped cutter, cut out cookies. Transfer cookies to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.
  4. Preheat the oven to 350°F. While the first half of cookies is chilling, cut rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smaller heart-shaped cookie cutter to make a “peekaboo” cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
  5.  Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
  6.  When the cookies are cool, place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies. Enjoy!






Recipe adapted from King Arthur Flour.

All photo credit: Ashley Cuoco