Valentine’s Linzer Cookies : A Delicious Way to Say ‘I Love You’
Every Valentine’s Day, I bake these Vanilla Almond Linzer Cookies as a special way to show my love. The combination of buttery cookies, velvety ermine frosting, and a touch of raspberry sweetness feels like a heartfelt hug in every bite. Whether you’re sharing them with someone special or treating yourself, these cookies are a reminder that love is always worth celebrating. Try them out and let your heart (and taste buds) smile!
Ingredients
Scale
Ingredients
For the Vanilla Linzer Cookies:
- 113 g unsalted butter (room temperature)
- 70 g powdered sugar
- 1 egg yolk (room temperature)
- 1 tsp vanilla bean paste
- 140 g all-purpose flour
- 50 g almond flour
- ¼ tsp salt
For the Ermine Buttercream:
- 125 g granulated sugar
- 25 g all-purpose flour
- ⅛ tsp salt
- 141 g whole milk
- 141 g unsalted butter (room temperature)
- 1 tsp vanilla bean paste
- 10 g freeze-dried raspberries (optional, crushed)
For Raspberry Powdered Sugar:
- 30 g powdered sugar
- 10 g freeze-dried raspberries
Instructions
Directions
- Prepare the Cookie Dough: Beat butter and powdered sugar until combined. Mix in egg yolk and vanilla. Add flours and salt, forming a dough. Chill for 30 minutes.
- Make the Ermine Buttercream: Heat sugar, flour, salt, and milk in a saucepan, whisking until thick. Chill. Beat butter, then gradually mix in the milk mixture. Optional: Add crushed freeze-dried raspberries for a pink twist.
- Cut and Bake Cookies: Roll out dough to ¼” thick. Use cookie cutters to create shapes, cutting hearts in half the cookies. Chill, then bake at 350°F for 8-10 minutes.
- Assemble: Dust heart-cut cookies with raspberry powdered sugar (made by blending freeze-dried raspberries and powdered sugar). Pipe frosting on the other cookies and sandwich together.
- Enjoy! Store in an airtight container in the fridge for up to a week.