treats for my sweets

Re-posting a treasured recipe from Valentines past, Linzer tart hearts…

Valentines fresh from the oven have a cozy way of warming the heart and the kitchen in mid winter.

An all time favorite, this butter cookie recipe based on one I got years ago
 from a dear friend gets pressed into service each year at Valentines for these oversize linzer tart style cookies, not to mention doing double duty for Christmas shapes and jelly sandwich cookies whenever needed.  Here it is:

Whisk together:

• 2 3/4 cups flour


• 2 teaspoons baking powder


  In a small bowl, combine with a fork:


• 1 egg


• 3 tablespoons milk


• 2 teaspoons vanilla


  In a large bowl, combine together
 with a pastry cutter:


• 16 tablespoons (2 sticks) cold butter


• 1 cup sugar


• pinch salt

Have some jelly on hand for filling if desired.

Combine egg mixture with butter mixture, than mix into dry ingredients in the large bowl. Knead lightly to make a smooth dough, and refrigerate if dough is too soft to roll.  Roll out half at a time, cut shapes and re-roll scraps.  Bake shapes on lightly greased sheets in preheated 350˚ oven about 8-10 minutes or until lightly browned at the edge. Cool on sheets about 10 minutes or so, then cool on racks. For these filled hearts, I used raspberry jelly.  Other jellies work great also.  Delicately press the front of the cookies (which will be the top layer) face down in powdered sugar after they have cooled (or sugar will melt), before assembling the tarts.  Spread the jelly on the cookie that will be the back layer and place the sugared top layer on carefully.  I refrigerate these until distributing them.

Best wishes for a warm and wonderful Valentine’s Day… Enjoy!