Michelle’s spattered and battered paperback edition of The Silver Palate Cookbook is full of notes, as during the Eighties it was one of our most-used volumes. We don’t turn to it much these days, as it seems a bit dated (Brie cheese baked in phyllo and a pound of butter, anyone?) and a bit embarrassing (why on earth did we note that baked garlic was “strange”?). But we keep the volume on our bookshelves, in large part because of these marvelously nutty, buttery sweet delights that Michelle’s friend, Carla, pines for every Christmas.
Perhaps at another time we will return to the Silver Palate, reflecting on how much has changed since we had big hair, wore immense shoulder pads and were made to endure Huey Lewis & The News (although, come to think of it, we could probably still find all those things at the casino downriver). While we still shun “The Heart of Rock & Roll,” we always welcome this delicious cookie—even after all these years.
(adapted from The Silver Palate Cookbook) Cream butter with 1 c. confectioners’ sugar until light and fluffy. Add egg and beat a bit more. Sift together flour and cornstarch. Add to butter mixture and mix well. Mix in walnuts. Divide dough in half. Form each half into a flattened circle. Wrap in wax paper. Chill in refrigerator for at least 4 hours. Roll dough to 1/4″ thickness. Cut out cookies with a small (approx. 1-1/2″) heart-shaped cutter. Place on ungreased cookie sheets. Chill in freezer until hard. Re-roll remaining scraps as many times as you need to, using confectioners’ sugar rather than flour to keep from sticking. Preheat oven to 325° F. Bake cookies for 10-15 minutes. They should be only very lightly browned. Remove and cool on a rack. Match cookies into pairs that are about the same size and shape. (If rolled to same thickness and properly chilled before baking there shouldn’t be too much variation.) While still warm, hold a cookie in one hand and spread the under side with a thin layer of preserves, keeping a bit away from the edge. Cover with another cookie (under side to preserves) and press together gently. Repeat until all cookies are made into sandwiches. Sift some confectioners’ sugar into a bowl. Press the cookies, top and bottom, into the sugar to coat.LINZER HEARTS
Merry Christmas, Carla!
Gourmandistan 
Those are lovely
Thanks so much!
The Silver Palate cookbook is in my pantry closet. I don’t pull it out very often but I keep it for the memories of what I used to cook for friends.
It was my Julie/Julia Project before there was such a thing. Too bad there wasn’t an Internet then. If so, I’m SURE I’d have had a book and movie deal!
What a classic!
Come to think of it, I haven’t even had one. The freezer is calling.
These are lovely. Just the thing to end a Chicken Marbella meal. :-> Tried Linzer cookies for the first time yesterday – a dramatically different recipe from this (hazelnuts, too much cinnamon, regular sugar and flour.) Had fun making them even though I can’t eat the little things (gluten.)
Oh, too funny! Actually, that Chicken Marbella was pretty good as I recall.
Those Linzer Hearts look yummy 🙂 Michelle and Steve, I heart your blog so much I nominated you for the Versatile Blogger Award! Please do check the link here
http://masalaart.wordpress.com/2011/12/23/versatile-blogger-award/
Happy Holidays!
Aw, you’re too kind!
Just wanted to stop by and wish you the happiest of holidays.
Oh, thank you so much. And to you as well!
The last time I tried these they didn’t work so well…but I’m due again. I absolutely love them!!!