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Chocolate Linzer Hearts

Contributed by: Chris WebAdmin. of


  • 1 cup (2 sticks) margarine or butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 21/2 cups all-purpose flour
  • 1 cup hazelnuts, toasted, skinned and ground
  • 11/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 ounce semisweet chocolate, finely chopped
  • 1/2 cup raspberry jam
  • 1 ounce semisweet chocolate, melted


Beat margarine and sugar in large bowl until light and fluffy. Beat in eggs and vanilla until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate dough 1 hour. (Dough will be sticky.)

Heat oven to 375 F. Roll one-fourth of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch heart-shaped cookie cutter. Cut out centers of half the cookies, if desired. Place on ungreased cookie sheet. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet. Cool completely. Put cookies together in pairs with about 1/2 teaspoon raspberry jam in each. Drizzle with melted chocolate.

Serving Size: Makes 3 dozen sandwich cookies

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