If you’re looking for something creative and delicious to give your Valentine, than look no further. This edible Valentine’s Day cookie card is a delicious and tender biscuit that’s filled with tart and sweet preserves. Valentine’ Day, birthdays, anniversaries, this cookie can say it all.
Just beyond the recipe card are some extra pointers and ideas, don’t forget to check them out before you get baking!
Shortbread Linzer Valentine Card
- 1 Stick unsalted butter room temp.
- ¼ Cup white sugar
- ¼ Cup powdered sugar
- 1 egg
- 1 Pinch salt
- ¾ Tsp almond extract You can substitute for vanilla.
- ¼ Tsp lemon zest optional (but recommended)
- 1 Cup AP flour spoon flour into cup and level with a knife.
- 1 Tbsp corn starch
- Add the soft room temperature butter to you mixer bowl. You can use a stand mixer with a paddle attached or a hand mixer. Beat the butter a bit until its fluffed.1 Stick unsalted butter
- Sifted your powdered sugar into the butter and mix on low until it’s all mixed in so you don’t get a face full of sugar. Once it’s combined add the regular sugar and beat until it is all creamed together, a bit fluffy and slightly lightened.¼ Cup powdered sugar, ¼ Cup white sugar
- Scrape down the bowl with a rubber spatula. Add your egg, extract, zest, salt and beat to combine.1 egg, 1 Pinch salt, ¾ Tsp almond extract, ¼ Tsp lemon zest
- Since you already dirtied your sifted with the sugar, go ahead and sift the flour and starch into the bowl, and mix just until it’s combined. The rest will be done my hand.1 Cup AP flour, 1 Tbsp corn starch
- There will still be flour on the sides of the bowl, but to avoid over mixing stop here. Take your rubber spatula and scrape the sides down and mix it in by hand.
- The dough is sticky and soft.
- Dump the dough onto plastic wrap, and cover with the plastic. Use your hands or a small rolling pin to shape it into a rectangle. This will save you time in the next steps. Set the dough into the fridge over night or at least 4 to 5 hours.
- *TIP* leave the plastic wrap under your dough in the next step.
- When the dough is firm and chilled, use your rolling pin with a little flour on it to roll. You want to roll the dough into an even sheet about 9”x7” give or take.
- You can use your hand or a spatula to help shape the edges into a smooth shape.
- Cut the rectangle directly down the middle, use a ruler or piece of paper to help keep it straight. If you followed my tip, cut through the plastic too.
- Now you can use the plastic wrap to help you transfer the 2 pieces onto a baking pan lined with parchment paper or a silicone baking mat. Remove the plastic wrap and discard.
- Set your baking pan into the freezer for 20 minutes, at this time get your oven preheating to 350°.
- Get your cookie cutters ready and have them near, you will need them immediately when you remove the cookie from the oven, also have a nice straight edge knife out too.
- Bake the frozen cookies for 14 minutes.
- When they come out of the oven you want to immediately trim your cookie edges to a nice straight finish, keeping the cookies about 4½”x7”. I recommend a ruler to help keep them straight and even. Next quickly cut your inscription.
- If you use a letter with a center like “o” or “u” make sure you carefully remove and save the center so you can add it back later. When your cookies are cooled slightly, move to a cooling rack.
- When your cookies are completely cooled and you’re ready to fill them, turn your bottom cookie over so you put jam on the soft underside. I used a combination of apricot preserves and raspberry preserves.
- Sift powdered sugar onto your card top, and use something to help you move it ontop of the jam. Don’t forget to add back any missing letter pieces, dip them in the sugar first.
- OoOoh and AaAah at the amaizing cookie card you just created!
I’m really excited for you to try this cookie. It’s a bit of a cross between a shortbread, and a sugar cookie. If you have the time to bake this cookie a day or two before you need it, it will stay tender and delicious just wrapped on the tray in plastic wrap.
If you’re not a huge fan of jam or preserves you can really fill this cookie with anything! Some suggestions are ganache, frosting, peanut butter (mixed with a little powdered sugar to thicken it), Nutella, you could even spread a little lemon curd on there..YUM!
When you need to transfer the cookie or move it, always use something to support the bottom. It’s a big cookie and it is tender.
If you need more than one card and you plan to double or triple the recipe, I would recommend that you spilt the batter into separate wraps when you’re refrigerating it. This will make portioning the card pieces easier.
If you need cookie cutters here are some links to ones I would recommend!