So my baking buddy Layla got me a baking book “Alice’s Tea Cup” for my birthday last year. Layla and I share a love for baking, adventures, and of course eating delicious desserts. Layla has always raved about the recipes in this book, and thus far every single one I’ve tried has been nothing less than amazing! Alice’s tea cup is a tea house located on the Upper West Side in New York, and I’m planning to stop by this summer when I’m in New York. Hopefully Layla will come by for a visit as well and we’ll give you guys reviews of not only Alice’s Tea cup, but all the top notch bakeries in New York 🙂
I have post-its all over the book of recipes that have caught my eye, and today I made the “Queen of Hearts Linzer Card Cookies” (on page 109). I didn’t make mine look like Queen of heart cards, I opted for hearts instead 🙂 These cookies are super cute and they were a total hit! (just like everything else that is made out of this book).
Ingredients:
-2 cups unsalted butter at room temperature
-2 cups granulated sugar
-2 eggs
-1 tablespoon vanilla extract
-6 cups all-purpose flour (plus extra for rolling)
-1 tablespoon baking powder
-1 teaspoon salt
-1 cup strawberry jam
-Confectioners sugar for sprinkling
-(2 teaspoons zest–orange or lemon **optional)
Directions:
Cream the butter and sugar in a large bowl. Add the eggs, mixing them in one at a time, and then the vanilla, and mix until well incorporated. Combine the flour, baking powder, and salt in a medium bowl. With the mixture on its lowest speed, slowly add the dry mixture. Mix until you have a workable dough. Cover the dough and refrigerate for at least one hour, until firm.
When you’re ready to bake the cookies, preheat the oven to 400 degrees.
On a lightly floured surface roll out the dough to a 1/4 inch thickness. With your cookie cutter, cut the cookies out and plaec them 1 inch apart on a non-stick baking sheet. Gather the remaining dough, roll it out, and cut more cookies
Using a small heart shaped cookie cutter, cut out the centers of half the cookies.
Bake the cookies for 6-8 minutes or until ever so slightly browned. Set aside to cool completely on the baking sheets.
Take one of the plain (non-heart-cut) cookies and using a small spoon/spatula spread a 1/8 inch layer of jam neatly and evenly over it covering the top of the cookies. I left a little edge on my cookies and didn’t spread it all the way to the ends so that when i place the other cookie on top I wouldn’t have extra jam spilling out over he edges.
Lay the heart cut cookies on a clean surface and sprinkle them with confectioner’s sugar. Holding the sides of the heart-cut cookies, carefully place one on top of each jam-covered cookie, linking them up perfectly.
Enjoy with a spot of tea! 🙂
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