Valentine’s Day Linzer Cookies

This Linzer cookie recipe with low-lactose frosting is perfect for a Valentine’s Day dessert. With creamy ermine frosting made with LACTAID® Lactose-Free Whole Milk and raspberry powdered sugar on a vanilla bean cookie, they taste just as wonderful as they look.

Recipe by Erin Kyles

@freshbeanbakery

Prep 1 hr	Cook 10 min	Total 1 hr 10 min

Servings 16 cookies

Ingredients

For the Cookies

½ cup unsalted butter, room temperature

½ cup + 1 tablespoon powdered sugar

1 egg yolk, room temperature

1 tsp vanilla bean paste

1 cup + 2 1⁄2 tablespoons all-purpose flour

½ cup almond flour

1⁄4 teaspoon salt

For the Low-Lactose Ermine Frosting

½ cup + 2 tablespoons granulated sugar

3 1⁄2 tablespoons all-purpose flour

1⁄8 teaspoon salt

5 oz LACTAID® Whole Milk

1⁄2 cup + 2 tablespoons unsalted butter, room temperature

1 teaspoon vanilla bean paste

For the Raspberry Powdered Sugar

½ cup powdered sugar

2 tablespoons freeze-dried raspberries

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Directions

For the Cookies

Add the butter and powdered sugar to a large mixing bowl.
Beat with a hand mixer or stand mixer fitted with the paddle attachment just until the ingredients are combined.
Add in the egg yolk and vanilla bean paste and beat until combined.
Add in the flour, almond flour, and salt. Beat just until a cohesive dough forms.
Form the dough into a square and tightly wrap it in plastic wrap. Transfer the dough into the fridge to chill for 30 minutes.
Take out the chilled cookie dough and place it on a lightly floured work surface. Roll the dough out until it is 1⁄4” thick. Use a 2” linzer cookie cutter to stamp out the cookies.
Gather the scraps of dough and re-roll it out until it is 1⁄4” thick and cut out more cookies. Repeat one more time.
Use a small heart shaped cookie cutter to stamp out a heart in the center of half of the cookies.
Carefully transfer all the cookies to a parchment paper lined cookie sheet. Place the sheet in the freezer to chill for 10 minutes. In the meantime, preheat the oven to 350 degrees F.
Bake the cookies for 8-10 minutes, or until they no longer look wet and have started to slightly turn golden brown on the edges.

For the Ermine Frosting

Add the sugar, flour, salt, and lactose-free milk to a small saucepan set over medium heat.
Continuously whisk the mixture together until it starts to bubble up and thickens to a pudding-like consistency.
Transfer the mixture to a heat-safe bowl and cover tightly with plastic wrap. Leave the mixture in the fridge to chill until the cookies are done baking.
In a medium sized mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it’s light and fluffy.
While the mixer is running, add in the milk mixture one heaping tablespoon at a time, allowing it to fully combine with the butter before adding in more. Repeat until you have used up all of the mixture, then beat in the vanilla.
Transfer the frosting to a piping bag fitted with your tip of choice.

For the Raspberry Powdered Sugar

In a small food processor, blitz the freeze-dried raspberries until they become powdered. Then, blitz in the powdered sugar until the mixture is cohesive.

To Assemble the Valentine’s Day Linzer Cookies

Arrange all the cookies that have a heart cut-out onto a tray, and dust them with the raspberry powdered sugar.
Pipe the frosting onto the top-side of the cookies that don’t have a heart cut-out, then top each cookie with one that does have a heart cut-out. Serve and enjoy!