Cookie Recipes: Linzer Hearts by Recipe Cottage

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	Linzer Hearts

		Linzer Hearts 1/3 cup unsalted butter, at room temperature 1/3 cup granulated sugar 2 egg yolks 1 1/2 cups all-purpose flour pinch of salt 1 tablespoon ice water granualted sugar for rolling cookies 1/3 cup seedless red raspberry jam confectioner's sugar, for sprinkling With an electric mixer, cream the butter until it is soft and light. Add the sugar; continue beating until it is all incorporated. Add the egg yolks, one at a time, then beat in the flour, salt and ice water. When the mixture is not quite smooth, remove the beaters from the bowl and turn the dough out onto a counter sprinkled lightly with flour. Knead the dough lightly half a dozen times, until you can form it into a smooth, flat cake. Wrap it tightly in plastic wrap and refrigerate it for 20 minutes. Sprinkle a pastry board or a clean countertop lightly with granulated sugar. Roll out the dough to 1/8-inch thickness. Use the larger cutter to stamp out 28 hearts, reshaping and rerolling the scraps when necessary. Use a wide metal spatula to transfer 14 of the hearts to a very lightly buttered baking sheet.Use the smaller cutter to stamp out the centers of the remaining 14 hearts. Carefully transfer both the small centers and the heart borders to the baking sheet. Bake in a preheated 375 degree oven for 8 to 10 minutes, or until cookies are barely golden on the edges.Remove from the baking sheet and transfer to wire racks to cool completely. Use the small hearts as is. Assemble the remaining hearts in the following way: Set the large whole hearts on a board and use a small metal palette knife to spread them with raspberry jam to within 1/4 inch of the edge. Put a heart frame on top of each jam-covered heart; press them together very gently. Sprinkle the edges of the sandwiched cookies with confectioners' sugar and serve a once. The cookies can be stored in an airtight container for several days.