Valentine Ischlers
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Serves: 20 sandwiches
 
An elegant, fancy tea cookie originating in Austria.
Ingredients
  • 2 cups all-purpose flour
  • 1 cup finely ground walnuts
  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Filling:
  • 8 ounces cream cheese
  • 3 tbsp lingonberries in syrup
  • ½ tsp vanilla extract
  • Chocolate Glaze:
  • 4 oz bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 1 tsp light corn syrup
  • 1 tsp vegetable oil
Instructions
  1. Pulse the walnuts in a food processor until finely ground, add the flour and salt and pulse 2-3 times, or until mixed.
  2. Cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the dry ingredients just until well combined. Divide the dough into 4 pieces, flatten into discs and wrap tightly with plastic wrap. Refrigerate until firm, at least 1 hour.
  3. While the dough is chilling, beat the cream cheese and lingonberries until light and fluffy. Mix in the vanilla extract. Refrigerate until ready to use.
  4. Preheat the oven to 325 degrees. On a lightly floured surface, roll a disk of dough into ⅛ inch thickness. Cut desired shape with a cookie cutter and transfer to a cooking sheet (lined with parchment paper or a silpat liner). Freeze the sheet for about 5 minutes. Bake until firm, but still light in color, about 12-15 minutes. Transfer to wire racks and cool completely.
  5. Spread half of the cooled cookies with filling. Top with the remaining cookies to form sandwiches.
  6. Melt the bittersweet chocolate and butter in a double boiler over low heat, stirring frequently. Remove from the heat and add the corn syrup and the vegetable oil.
  7. Dip half of each sandwich into the chocolate glaze. Place cookies on wax paper and allow to rest until glaze is fully cooled and set.
Notes
Raspberry jam could be used in place of the lingonberries, if necessary.
Store cookies in a sealed container in a cool place.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/valentine-ischlers/