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Nutella Linzer Heart Cookies: A Delicious Valentine’s Day Treat

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Delicate, buttery Linzer cookies filled with rich Nutella and dusted with powdered sugar. Perfect for any special occasion!

Ingredients

Scale
  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 cup (226g) unsalted butter, cold and cubed
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 cup (approximately 250g) Nutella
  • Powdered sugar (confectioners’ sugar)

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, and cinnamon (if using).
  2. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
  3. In a separate small bowl, whisk together the egg and vanilla extract. Pour this mixture into the flour and butter mixture.
  4. Gently mix the ingredients until a dough forms. Do not overmix. If the dough is too dry, add a teaspoon of cold water at a time until it comes together.
  5. Divide the dough in half, flatten each half into a disc, and wrap each disc tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably 2 hours.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Keep the other disc of dough refrigerated.
  8. Using a heart-shaped cookie cutter (or any shape you prefer!), cut out cookies. For each cookie, you’ll need one solid heart and one heart with a smaller heart cut out of the center.
  9. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between each cookie.
  10. Bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown.
  11. Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. Re-roll scraps and cut out more cookies until all the dough is used.
  13. Once the cookies are completely cool, dust the tops of the cookies with the heart-shaped cutouts with powdered sugar.
  14. Spread a generous spoonful of Nutella onto the flat side of the solid heart cookies.
  15. Carefully place the powdered sugar-dusted heart-shaped cutout cookies on top of the Nutella-covered cookies, gently pressing down to adhere.
  16. Allow the cookies to set for a few minutes before serving.

Notes

  • Nutella Alternatives: Raspberry jam, apricot jam, or peanut butter can be used as filling.
  • Flavor Variations: Experiment with almond extract, lemon extract, or orange zest in the dough.
  • Cookie Cutter Shapes: Use any cookie cutter shape you like.
  • Storage: Store assembled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Freezing: Freeze unbaked dough for up to 2 months, or baked, unfilled cookies for up to 1 month.
  • Preventing Spread: Ensure butter is very cold and dough is well-chilled. Chill cut-out cookies for 15 minutes before baking.
  • Even Baking: Ensure oven is properly preheated and baking sheets are placed in the center of the oven.
  • Dough is too dry: Add a teaspoon of cold water at a time until it comes together.
  • Dough is too sticky: Add a tablespoon of flour at a time until it’s easier to handle.
  • Cookies are spreading too much: Make sure the butter is very cold and the dough is well-chilled. You can also try chilling the cut-out cookies for 15 minutes before baking.
  • Cookies are burning: Lower the oven temperature by 25 degrees and bake for a few minutes less.

Find it online: https://anasrecipes.com/nutella-linzer-heart-cookies/