Raspberry Lemon Heart Linzer Cookies
Raspberry lemon Heart Linzer Cookies
Valentine’s Day is by far one of my most favourite holidays eeeeeekk! I love all the colours, all the flowers, all the love, and all the heart shapes everywhere! I couldn’t wait to start making cute Valentine’s Day content and I wanted to start of with these absolutely adorable raspberry lemon linzer cookies, in the shape of hearts of course! I simply can’t get over how they turned out! I don’t know about you, but I personally couldn’t think of a more gorgeous cookie that literally screams Valentine’s Day and I love you! AWWWW! I love them!! They’re soft, fluffy, and buttery with a lemony hint! Then in-between that is a stunning raspberry chia jam that’s perfectly sweet!
You might look at these cuties and think they’re daunting to make, but trust me these raspberry lemon linzer cookies are simple to make with clean ingredients, and the dough requires no chilling which to me is a bonus when it comes to baking! Anyone and everyone needs to bake these at least once! They’re SO cute you absolutely have too! You will be so proud of how cute they look, and they taste simply heavenly! I find them so elegant and cute, perfect for Valentine’s Day or a Tea Party!
What You’ll Need
These raspberry lemon linzer cookies only have 8 simple ingredients! I love to bake with clean ingredients it’s important to me what I put in my recipes! I love sharing that you can still bake beautifully using nourishing and clean ingredients you can feel good about! I adore using monk fruit sweetener, or a natural powered sugar as opposed to your generic brand! Monkfruit is an amazing natural sugar substitute, it’s an actual fruit and it’s natural sugars can be derived and made into a natural sweetener! I love using the powered version in substitute for any powered sugars! I use this in all my icings and anything where you would typically use traditional powdered sugar! You can find this in any health foods store, or the health section of groceries! It will still absolutely work with regular powdered sugar! The lemon in the recipe is key, it pairs so well with the raspberry! If you don’t have lemon on hand that’s totally okay too, they will still be delightful! I love making my own raspberry jam with these, but you could also use your favourite, or find a locally made one!
rAspberry lemon heart linzer cookies
organic pastry flour or all purpose
monk fruit sweetener or icing sugar (powdered monk fruit sweeteners are a 1:1 replacement to icing sugar it’s my favourite & it’s natural)
almond flour
salt
cinnamon
organic grass fed butter cold or vegan butter
maple syrup
lemon zest
vanilla
RASPBERRY CHIA SEED JAM
fresh or frozen raspberries
honey or maple syrup
fresh lemon juice
white or black chia seeds
flakey sea salt
Making the Raspberry Lemon Heart Linzer Cookies
If you making your own jam start off by making you raspberry chia jam! In a small saucepan add you raspberries and your filtered water. Place this on low-medium heart and allow your raspberries to soften and become smaller turning into more of a fruit sauce. Add in your chia seeds, maple syrup or honey, sea salt and lemon juice! Taste test to see if you like it sweeter! Allow it to thicken on low-medium heat stirring frequently for 5 minutes! Place the jam in a glass jar or container and allow it to rest in the fridge while we bake the cookies!
Preheat your oven to 350°, and start by sifting your powdered sugar and flour together in a large bowl! If you don’t have a sifter that’s ok, just mix them together first, before you add anything else! Now add in your almond flour, salt and cinnamon and mix again!
Dice your chilled butter into smaller even chunks and add this to your flour mixture! Start to fold it into the flour mixture with your hands! You will be really massaging it into a crumbly, loose dough evenly separating the butter throughout! It will be very crumbly once its all mixed and then we add our maple syrup or honey, lemon zest and vanilla and mix again! Now use your hands again to form it into a dough! Create a ball our of the dough and prepare an area to roll it out on!
Lightly flour a surface and your rolling pin and start to roll out the dough evenly until you get a nice thing sheet! You don’t want your dough to be thick, less than 1/4″ I would say! The cookies rise and expand and you want the top and bottom pieces to be thin because you will be stacking them on top of each other so keep that in mind! I love to keep mine smaller, cute and dainty! You will be using two different sizes of heart cookie cutters, you will need a mini one that fits inside your bigger one!
Start to cut out your heart shapes using the large one first, then using the smaller one to punch out the center of only HALF of the hearts! Place them on a lined baking sheet! You will have to repeat this process of rolling and cutting because you will have left over dough each time you finish. Roll the dough back into a ball, (you may have to re flour your rolling pin and surface!) and begin cutting out your hearts again, using the smaller one to cut out the center of half of the hearts each time so you have pairs!
Bake them for 10-12 minutes, until they start to reach a golden colour! Check the bottom of the cookies and as soon as they start to turn a beautiful golden brown colour they are done! I find that the 11 minute mark is the perfect amount in my oven! Allow them to cool completely before moving them!
You will create a top and bottom from the cookies, using the whole heart for the bottom and the heart cut out as the top! Place a generous spoonful of your raspberry chia jam on the bottom cookie and spread it out close to the edge. Place your top half on top and sandwiche the two cookies together! Repeat this for all your cookies, adding jam to each pair! Allow them to sit for 20 minutes!
Lightly sift some powdered sugar over top of them, and enjoy these adorable raspberry lemon heart linzer cookies! I can’t wait to celebrate Valentine’s Day with these extraordinary cookies! Store them in the fridge or freezer for fresher keep! They defrost fast from the freezer!
I have more Valentine’s Day Content coming, it’s all sooooo cute! Valentine’s Day this is truly my favourite, I hope you love these heart shaped cookies as much as I do!
I love you all so much, e xx
rAspberry lemon heart linzer cookies
Raspberry Lemon Heart Linzer Cookies
A soft and fluffy, buttery cookie with a lemony hint, encompassed by a beautiful raspberry chia jam that's perfectly sweet! These are so fun to make, and the perfect treat to celebrate Valentine's Day with! They’re simple to make with clean ingredients, and this heart shaped cookie just gets me every time!
Servings 24 cookies
Ingredients
Raspberry Lemon Linzer Cookies
- 2½ cups organic pastry flour or all purpose
- ½ cup monk fruit sweetener or icing sugar monkfruit sweetener is a 1:1 replacement to icing sugar it's my favourite & it's natural
- ½ cup almond flour
- ¼ tsp salt
- 1 tsp cinnamon
- 1 cup organic grass fed butter cold or vegan butter
- ¼ cup maple syrup
- 2 tbsp lemon zest
- 2 tsp vanilla
Raspberry Chia Jam
- 2 cups fresh or frozen raspberries i love using fresh for jam
- 1 tbsp filtered water
- 2 tbsp white chia seeds black chia works too, i just prefer the white for jam
- 2 tbsp honey or maple syrup
- 1 tbsp fresh lemon juice
- 1 pinch flakey sea salt
Instructions
Raspberry Chia Jam
- If your making the jam, start off by making your raspberry chia jam! I like to get this done first so it's chilling in the fridge! Add your raspberries and filtered water to a sauce pan and put them on low-medium heat until they soften and start to become smaller and into. About 3-4 minutes. Add in your chia seeds, maple syrup, lemon, and sea salt. Mix all together and allow it to thicken for about 5 minutes on low-medium heat. Place in glass container or jar and place in fridge!
Raspberry Lemon Linzer Cookies
- preheat oven to 350°
- In a large bowl sift in your flour and monkfruit sweetener or powdered sugar. Mix them together. Add in your almond flour, salt, and cinnamon and begin mixing again!
- Dice your chilled butter into even chucks and add it to your flour mixture. Fold it in with your hands, you will really have to massage the dough with your hands to combine it! Do this until it resembles a loose and crumbly dough.
- Add in your maple syrup, lemon zest, and vanilla. Mix to combine this, then use your hands to shape and form it into a round ball of dough!
- Dust flour on a surface to roll out the dough on! Flour the rolling pin and begin to roll out the dough evenly to a thin sheet! You don't want your rolled dough to be thick, the cookies expand and rise! I like when they look cute and dainty so I roll them thinly! Use two sizes of heart shaped cookie cutters, using the smaller heart to punch out HALF of the larger hearts! You will have to repeat this process and roll out the left overs a few times!
- Line out the hearts on a cookie sheet and bake for 10-12 minutes, just when the cookies start to slighty brown, look at the bottom of the cookies and see if they’re going golden brown- this means they're done! I find 11 minutes the perfect time! Let them cool!
- Create a top and bottom with the cookies, using a full heart as the bottom, and the heart cutout as the top. Place a generous spoonful of your raspberry chia jam in the center of the bottom half and press the heart cutout cookie on top and sandwich together! Repeat this till all your cookies are put together! Allow them to set for 20 minutes! Store in fridge or freezer, enjoy these heart cuties <3
