HEART-SHAPED COOKIES
I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.
Provided by Mari
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
- Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
- Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
- Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g
ALMOND-RYE HEART COOKIES
The cookies can be stored at room temperature up to three days.
Provided by Martha Stewart
Categories Cookie Recipes
Time 2h
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- In a food processor, pulse almonds and flours until nuts are finely ground. Add salt and cinnamon; pulse to combine.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until smooth and fluffy. Add egg yolk and almond extract; beat until combined. Reduce speed to low; gradually beat in flour mixture until just combined.
- Preheat oven to 350 degrees. Roll tablespoon-size portions of dough into 1/4-inch-thick ropes, each about 7 inches long. Transfer to parchment-lined baking sheets and shape into hearts. Refrigerate until firm, about 10 minutes.
- Bake, rotating sheets halfway through, until cookies are golden brown and crisp, about 17 minutes. Let cool completely on baking sheets on wire racks. Dust with confectioners' sugar just before serving.
LINZER HEART SANDWICH COOKIES
Provided by Alex Guarnaschelli
Categories dessert
Time 55m
Yield 2 1/2 to 3 dozen cookies, about 1 1/2 inches
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
- Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.
- Preheat the oven to 350 degrees F.
- Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired.
- Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.
- Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.
LINZER HEART COOKIES
This specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. -Jane Pearcy, Verona, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool., Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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