Peanut Butter and Jelly Linzer Heart Cookies
Recipe type: Dessert
  • 2½ c unsifted all-purpose flour
  • ½ c roasted peanuts, finely ground
  • ¼ tsp salt
  • ½ c creamy unsweetened peanut butter
  • 1 c vegan butter, softened
  • ⅔ cup granulated sugar
  • powdered sugar for decorating
  • 1 c raspberry jam
  • parchment paper
  1. In a small mixing bowl, mix together flour, ground peanuts, and salt.
  2. In a large mixing bowl, cream together peanut butter, margarine and sugar.
  3. Add flour mixture to sugar mixture and stir until dough forms.
  4. Divide dough into three balls.
  5. Place each ball of dough between two sheets of parchment paper and roll to ⅛″ thickness.
  6. Refrigerate 1-2 hours, until firm.
  7. Preheat oven to 350°.
  8. Remove one sheet of dough from fridge, leaving the rest to chill.
  9. Using a heart-shaped cookie cutter*, stamp out all the cookies you can.
  10. With a smaller heart-shaped cookie cutter, stamp out hearts from the centers of half of the cookies; these will be the tops. (Keep the small hearts, too — you can bake them and then dust them with powdered sugar or make mini heart-shaped sandwiches.)
  11. Bake a single sheet at a time with cookies ~1″ apart on the second-to-top rack in your oven and bake for 6-7 minutes, or until tops have just turned golden. Be careful not to burn them!
  12. Repeat with the remaining dough.
  13. Cool cookies fully.
  14. Dust the tops (the ones with cut-outs) with powdered sugar.
  15. In a small saucepan on low heat, bring jam to a boil for 2 minutes, stirring so it doesn’t burn.
  16. Remove from heat and cool slightly.
  17. Spread a thin layer of jam on the bottom of a solid cookie.
  18. Place one of the powdered cookies on top, and press gently until jam fills the center. Take care not to press down hard; these cookies are fragile and will break with too much pressure.
  19. Set cookies aside to cool. Best eaten fresh and chilled.
Recipe by Hell Yeah It's Vegan! at