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Cherry Linzer Cookies

Cherry Linzer Cookies

Happy pre Valentine's Day, internet baking friends. Remember the two themes for V-Day baking? Pink and heart-shaped. Last week we tackled pink, so this week its time for heart-shaped.

These cookies have become sort of a yearly tradition for me, and I hope you'll enjoy them, too. The base is a fairly standard roll-out short cookie dough, but it can be tailored to fit any special occasion with the infinite possibilities of different shapes and fillings.

Don't fear the rolling pin - these cookies are much more forgiving than more delicate pastry or pie doughs. Just make sure to keep your work surface nicely dusted with flour, keep the dough fairly cool, and you'll be on your way to festive cookie bliss.


  • 270g (2 & 1/4 cup) all-purpose flour
  • 120g (1 cup) almound flour
  • 1/2 tsp fine sea salt
  • 230g (1 cup or 2 sticks) unsalted butter, room temperature
  • 100g (1/2 cup) granulated sugar
  • 25g (1/8 cup) light brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Cherry preserves for filling
  • Powdered sugar for dusting
  1. Combine the dry ingredients. Sift flours into a mixing bowl and whisk together with salt until evenly distributed. Set aside.
  2. Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
  3. Add egg and vanilla to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined. 
  4. Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
  5. Separate dough in half and shape into two thick disks. Wrap the disks in cling wrap and refrigerate for at least 30 minutes.
  6. Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
  7. Allow dough to return to room temperature, then roll out both disks to about 1/4 inch thickness using a rolling pin on a well-floured work surface.
  8. Cut the cookies into shapes as desired and place on prepared baking sheets.
  9. Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 9-11 minutes, depending on your oven and size of cutout cookies. Rotate the baking sheet halfway through baking to ensure more even heating.
  10. Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.
  11. Dust the cookies that will be the top halves of your "sandwiches" with powdered sugar. Place a spoonful of cherry preserves on each of the bottom halves, spread slightly, and sandwich cookies together.

Prep ahead tip: Dough can be frozen ahead of time either before rolling or after cutting.

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