Happy Valentine’s Day friends!
Josiah and I decided to do our Valentine’s date early this year because of our schedules. We deviated completely from our usual asian cuisine and ended up at one of our favorite Omaha spots, Lyle’s Pizzeria. It’s so, so yummy! We got their pesto roll (which made me rethink my hesitation toward pesto — another story for another day) and their Bianco pizza, a white sauce pizza. Then we went to Dry Spokes, a craft mocktail and non-achoholic spirits bar to close out the night. It was our first time at Dry Spokes, but I am certain it won’t be our last. It was a definite treat.
Another treat, these Nutella + Raspberry Linzer cookies are the last minute treat you need to round out your Valentine’s Day celebrations.
Whether you’re looking for something to send with your kids to school or surprise a loved one with, I’ve got you covered. These linzer cookies come together quick, but feel elevated. If you don’t have this specific cookie cutter do not fret. You can use a biscuit cutter or another round cookie cutter and just make a on the top cookie pieces. They will likely be less precise, but that’s totally fine! We’re never looking for perfect over here.
I hope you have a lovely Valentine’s Day.
Happy Baking!
Raspberry + Nutella Linzer Cookies
Makes 16 Cookies
1 1/2 cups unsalted butter at room temperature
1 cup sugar
1 tsp pure vanilla extract
3 1/2 cups all-purpose flour
¼ tsp salt
1/4 cup raspberry jam
1/4 cup Nutella
Confectioners’ sugar, for dusting
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Roll the dough to ¼-in. thick and make 2¾-in. cutouts with a plain or fluted cutter. With half of the cutouts, use a 1-in. cutter to remove the middle. I used this specific linzer cookie cutter, but use whatever you have to make a round cookie and then use something to remove the center. (a straw perhaps?) or just cut a slit on the top cookie. Pictured below.
Bake the cookies for 12-14 minutes or until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves or nutella on the flat side of each solid cookie. Dust the top of the cutout cookies with confectioners’ sugar, and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.
Here is a photo of what I recommend doing if you don’t have a heart specific cookie cutter to cut the center out.
