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Linzer Cookies

·         3 sticks (3/4 lb) butter, softened

·         1  1/4 cups powdered sugar + more for dusting

·         1 egg

·         2 cups unbleached all-purpose flour, sifted

·         1 cup cornstartch

·         2 cups shelled walnuts or pecans, finely ground***

·         3/4 cup red raspberry preserves

***Grind the walnuts in a food processor by pulsing 5-15 times.  Be careful not to overgrind because the walnuts will actually start to turn into paste, like peanut butter.  To help prevent this you can try adding a little bit of the powdered sugar to the nuts while grinding them.

Cream butter and 1 1/4 cup of the sugar until light and fluffy. Add egg and mix well. Sift together flour and cornstarch together, and add to butter mixture. Add walnuts and mix thoroughly.

Gather dough in ball and wrap in plastic wrap or wax paper. Chill for 4-6 hours, or overnight, or a day, or 2.

Sandwich the dough between 2 pieces wax paper.  Roll dough out to 1/4-inch thickness.  

Using a large heart-shaped cookie cutter, cut out 1 cookie and place on an ungreased cookie sheet (preferably lined with a silicone baking mat).  Then cut out the same size heart, and using a smaller heart, cut a heart shaped hole out of the middle, also place on the cookie sheet. Place about an inch apart on cookie sheet (Mine in the picture were a little too close together!) Then chill for 45 minutes.


Preheat oven to 325°F. Bake cookies for 10-15 minutes, or until they are only slightly browned. Remove and cool on wire rack.

While they are still slightly warm, spread half of the cookies with raspberry preserves, 1/2 teaspoon of jam on each cookie. Top each with one of the remaining cookies. Press together carefully, this is when it is very easy to break the cookies!

Once fully cooled, sift the remaining powdered sugar over the cookies. Turn cookies over and sift onto the other side.  I like to sift a little powdered sugar on them again before serving.

Makes about 25 “sandwiches”.


Franco Freshy