It’s very important to not have an odd number of cookies left on a plate, I learned this from Grammy once when she said she’d take just one more cookie so as not to leave an odd number.
It’s been two years since I’ve made Linzer heart cookies, so when a saw a recipe in Cooking light magazine it inspired me to make them again.
Cream butter and sugar.
Add in eggs.
add flour, cinnamon,
Baking soda and salt.
mix until well combined.
wrap and refrigerate for a half hour or more.
Roll out dough and cut into circles.
cut hearts out of half of the circles.
Bake at 350 until lightly brown. The powdered sugar can go on after, I just got a little ahead of myself here.
Place jelly or jam on whole cookies.
Sprinkle powered sugar on cut out cookies.
place the cut out cookies on top of the whole cookies.
and there they are, ready to eat!
Remember if there’s an odd number of cookies on the plate you have to eat it. Sorry, those are just the rules.
Plum Linzer Heart Cookies
- 1 stick of butter
- 3/4 cup sugar
- 2 eggs
- 2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- powdered sugar for sprinkling
- 1/4 cup plum jam
in a bowl cream softened butter and sugar then add eggs. Then add flour, baking soda. salt, and cinnamon and mix. Flatten into a disk wrap in plastic wrap and refrigerate for at least half an hour.
Roll out dough about 1/4” and cut into circles or squares. Cut hearts into half of them for the tops. Bake at 375 for 10 minute or until lightly brown.
Spread jam on center of whole cookies. sprinkle powdered sugar on cut out cookies. Place one cut out cookie on top of each whole cookie.
Serve immediately or later.