We are all sharing a tablescape idea and a recipe for the brunch. I shared how I made these heart sweater placemats a few days ago. And, I also shared the directions for folding these cute napkins into an envelope shape.
My contribution to the meal is dessert, and I thought these heart shaped cookies would be perfect!
Do you remember Victoria magazine??
I had a subscription to that magazine for years, and loved it. I was so sad when they stopped printing it!
Anyway, I found this linzer heart cookie recipe in that magazine in the 90’s. Yes, you read that right, the 90’s.
2 cups all purpose flour
1 cup confectioner’s sugar
1/4 teaspoon salt
1 cup unsalted butter, cut up and softened
1/4 raspberry jam (seedless)
confectioner’s sugar for garnish
In a food processor, combine flour, 1/2 cup confectioners sugar and salt. Process until blended.
Add butter. Process with on/off turns until mixture is like coarse meal. Process until dough pulls away from bowl and forms a ball. Wrap and refrigerate 1 hour.
Preheat oven to 325 degrees. On well floured surface, roll out the dough to 1/8 inch thick.