Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
Strawberry, like many bakers, puts a lot of love into her creations. These nutty, delicate sandwich cookies (reminiscent of Linzer cookies) are filled with strawberry jam and shaped like a heat-perfect for sharing affections in a delicious way. Who doesn't like an edible valentine any time of year?
Makes 16 sandwich cookies
Ingredients[]
- 10 tablespoons whole hazelnuts
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup confectioners' sugar
- 1/3 cup strawberry jam
Directions[]
- Preheat oven to 375°F.
- Toast hazelnuts on an aluminum foil-lined baking sheet until golden, about 10 minutes.
- Watch to make sure they don't burn.
- Rub toasted hazelnuts together in a rough towel until most skins have come off.
- Pulse hazelnuts in a food processor until finely ground.
- Cream together butter and granulated sugar in a large bowl.
- Stir in egg and vanilla, mixing well.
- Add baking powder, flour, ground hazelnuts, and salt, and mix until a soft dough forms.
- Freeze in bowl 15 minutes.
- Turn dough out onto well-floured surface and roll to 1/8" thick.
- Cut out sixteen (3") hearts, then cut out a 1" heart from center of each, removing smaller hearts and adding to other dough scraps for re-rolling.
- Place cookies on a parchment paper-lined baking sheet spaced 1" apart and bake 8-10 minutes until golden.
- Remove from sheet and cool on wire rack 30 minutes.
- Roll out remaining dough and cut out sixteen more 3" hearts.
- Place cookies on same lined baking sheet and bake 8-10 minutes until golden.
- Cool on wire rack.
- Place cooled cutout hearts on a large sheet of wax paper.
- Sift confectioners' sugar on top.
- Place 1 teaspoon strawberry jam on each whole heart, and spread to cover.
- Place a cutout heart on top and press down lightly.
- Serve.