Chocolate Linzer Hearts
A Betty Crocker betty-crocker-cookies recipe for Chocolate Linzer Hearts.
Ingredients
- 1 cup butter or margarine -- softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raspberry jam
- 1 ounce semisweet baking chocolate -- finely chopped
- 1 cup hazelnuts -- toasted (see Notes), skinned and ground
Instructions
- 1
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon.
- 2
Beat in vanilla and eggs until smooth.
- 3
Add remaining ingredients except jam and melted chocolate. Beat until well blended.
- 4
Cover and refrigerate 1 hour (dough will be sticky).
- 5
Heat oven to 375º.
- 6
Roll one fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.)
- 7
Cut with 2-inch heart-shape cookie cutter. Cut small heart shape from center of half of the 2-inch hearts, if desired.
- 8
Place on ungreased cookie sheet.
- 9
Bake 7 to 9 minutes or until light brown.
- 10
Remove from cookie sheet to wire rack.
- 11
Cool completely.
- 12
Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cut-out heart cookie.
- 13
Drizzle with melted chocolate.
- 14
Let stand until chocolate is firm.