If there’s ever a good time to be a little hokey, I say Valentine’s Day is it. Instead of getting your sweetheart the usual heart-shaped box of just-okay chocolates and a teddy bear holding roses why not surprise them with something homemade.
When I want something delicious and just a little bit hokey I make Linzer cookies. These delicious little sandwich cookies are typically made with almond flour and filled with raspberry jam. I’m changing it up with a jar of organic pomegranate jam I found at the store. Pomegranates will add an unexpected tang and as an aphrodisiac they’re perfect for this holiday. Cut into heart shapes these cookies are the perfect way to say “I love you.”
If cookies aren’t your think we’ve covered plenty of other recipes that would make for great V-Day gifts. Maybe those truffles you’ve been dying to try or make your own marshmallows flavored with rose water and dipped in chocolate. Check out these recipes and more from The Dish.
1 1/2 cups flour
1 1/3 cups almond flour
1/2 tsp salt
2/3 cup sugar
1 stick unsalted butter, at room temperature
1 tsp dark rum
1 tsp vanilla extract
1 tsp grated lemon zest (optional)
about 1/2 cup seedless jam such as raspberry, strawberry, or pomegranate. Nutella or dulce de leche can be substituted as well
1 Tbs. water or lemon juice
powdered sugar for dusting
A 2″ heart cookie cutter and a 1/2″ heart cookie cutter
In a bowl, mix flour, almonds and salt until well combined. Set aside.
Using an electric mixer or a wooden spoon, beat sugar and butter until fluffy, about 3 minutes. Add the egg and beat until well blended. Beat in rum, vanilla and lemon zest. Reduce speed and slowly add the dry ingredients. Beat until just blended. Knead with your hands if necessary.
Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8″ thick. Chill dough in paper until very firm, at least 2 hours. Dough can be made 2 days ahead. Cover; keep chilled.
Arrange a rack in middle of oven and preheat to 375°F. Line several baking sheets with parchment paper.
Working with 1 dough disk at a time, remove top sheet of paper and, using 2″ heart cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2″ apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.
Using 1/2″ heart cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, about 8-10 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool. Cookies can be baked 2 days ahead. Store airtight at room temperature.
Bring jam and 1 teaspoon water or lemon juice to a boil in a small saucepan; let cool slightly.
Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up points and allowing jam to push up slightly through center.
Cookeis can be assembled 8 hours ahead. Store airtight at room temperature.