By Amy Fothergill
AmyTheFamilyChef.com

Yield: Around 2 dozen

1/4 cup confectioner’s (powdered) sugar

Equipment

Heart shaped cookie cutters in descending sizes or a Linzer cookie cutter set

Baking sheet lined with either a silpat mat or parchment paper

Directions

Roll cookies out according to directions in above recipe.

You will need two heart shaped cookies for each linzer cookie. Cut the first larger heart shaped cookie and place on one baking sheet. Cut the second heart shaped cookie in the same size. Then, using a smaller heart shaped cookie cutter, cut the inside of the cookie out. You can bake the smaller heart shape for mini cookies. Place the cut out cookie on another baking sheet (these bake quicker since they are thinner).

Follow directions in recipe for baking and cooling. Once cool, place the cookies on a plate. Using a teaspoon, spread a thin layer of the raspberry preserves over the heart shaped cookie. Top with the cookie with the heart shaped cut-out. Dust with confectioner’s sugar using a sifter or small mesh strainer.

Store covered at room temp for up to 5 days or store in the freezer.