Vanilla Hearts Recipes

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VANILLA SHORTBREAD HEARTS



Vanilla Shortbread Hearts image

These heart-shaped sandwich cookies are sure to warm your Valentine's heart. Plan ahead because the dough has to chill at least two hours or overnight.

Provided by CookingONTheSide

Categories     Dessert

Time 55m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
confectioners' sugar, for decoration
1/2 cup seedless raspberry jam

Steps:

  • In small bowl, combine flour and salt.
  • In large bowl, with electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes.
  • Beat in vanilla.
  • Beat in flour mixture just until blended.
  • Shape dough into 2 disks; wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • Preheat oven to 300 degrees.
  • Line 2 large cookie sheets with parchment paper.
  • Between 2 sheets of floured wax paper, roll 1 disk 1/8-inch thick.
  • With floured 3-inch heart-shape cookie cutter, cut out cookies.
  • Cut out centers of half cookies with floured 1 1/2 inch heart-shape cookie cutter.
  • Slide cookies on wax paper to another large cookie sheet and refrigerate about 15 minutes, or until firm.
  • Remove heart-shape centers from cookies; place cookies on prepared sheets, 1 inch apart.
  • Bake 13-15 minutes, or until edges are lightly golden.
  • Cool on parchment paper on wire racks.
  • Repeat with remaining dough, rerolling scraps.
  • Sift confectioners' sugar over cookies with cut-out centers.
  • Spread 1 t jam on each plain cookie; top with remaining cookies to form sandwiches.

Nutrition Facts : Calories 139.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 27.7, Carbohydrate 16.3, Fiber 0.3, Sugar 7, Protein 1.2

VANILLA HEARTS



Vanilla Hearts image

Make and share this Vanilla Hearts recipe from Food.com.

Provided by Lalaloula

Categories     Dessert

Time 30m

Yield 20 medium-sized hearts

Number Of Ingredients 4

150 g butter
225 g flour
125 g sugar
5 drops vanilla essence

Steps:

  • Preheat the oven to 180 °C.
  • Sift flour into a big bowl.
  • Cut butter into small pieces. Using your fingers work the butter into the flour until a crumbly dough has formed.
  • Add sugar and vanilla essence and knead well (it takes some minutes until the dough has the right consistency).
  • Roll out the dough (it is supposed to be very thick-approx. 2-3 cm) and cut out hearts.
  • Place on a lined baking sheet and bake for 10-15 minutes.
  • Let cool and store in an air-tight box.

Nutrition Facts : Calories 118.8, Fat 6.2, SaturatedFat 3.9, Cholesterol 16, Sodium 53.5, Carbohydrate 14.8, Fiber 0.3, Sugar 6.3, Protein 1.2

SHORTBREAD HEARTS



Shortbread Hearts image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 24 cookies

Number Of Ingredients 5

3/4 pound unsalted butter, at room temperature
1 cup sugar (plus extra for sprinkling)
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
  • Allow to cool to room temperature.

SHORTBREAD HEARTS



Shortbread Hearts image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 24 hearts

Number Of Ingredients 5

3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

VANILLA HEART-SHAPED CAKE WITH RASPBERRY-AND-CUSTARD-FILLING



Vanilla Heart-Shaped Cake with Raspberry-and-Custard-Filling image

For Valentine's Day, treat your sweethearts to this beautiful (and on-theme) layer cake. A homemade vanilla pastry cream and fresh raspberries are sandwiched between the layers and also used to artfully decorated on top, along with ethereal shredded coconut.

Provided by Martha Stewart

Categories     Cake Recipes

Time 4h50m

Yield Serves 10 to 12

Number Of Ingredients 15

1 cup sweetened shredded coconut
1 stick unsalted butter, melted and cooled, plus more, softened, for pans
1 3/4 cups cake flour (not self-rising), plus more for pan
1 3/4 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/4 cups sugar
1/2 vanilla bean, split and seeds scraped (optional)
1/2 cup crème fraîche or sour cream
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups No-Fuss Pastry Cream
3/4 cup heavy cream
18 ounces fresh raspberries (3 packages; about 4 cups)
Silky Crème-Fraîche Whipped Cream

Steps:

  • Preheat oven to 325°F. Spread coconut in a single layer on a rimmed baking sheet and bake until dry but not browning, about 5 minutes. Remove from oven and let cool completely on sheet.
  • Increase oven temperature to 350°F. Butter a 10-by-2-inch heart-shaped cake pan (see cook's note for product link). Line bottom with parchment, butter parchment, and dust with flour, tapping out excess. Stir together flour, baking powder, and salt. In a heatproof bowl set over (but not in) a pot of simmering water, whisk together eggs, sugar, and vanilla seeds until sugar has dissolved and mixture is warm. Remove from pot and beat on high speed until thick and pale, about 4 minutes. Add flour mixture; whisk just to combine. Add butter; whisk to combine. Add crème fraîche, milk, and vanilla extract; whisk to combine.
  • Scrape batter into prepared pan, smooth top, and bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then invert onto rack, remove parchment, and let cool completely. Cake can be made ahead to this point, wrapped in plastic, and stored at room temperature up to 1 day.
  • Whisk pastry cream to lighten, then whisk heavy cream to stiff peaks. Fold whipped cream into pastry cream. Using a serrated knife, split cake in half horizontally. Use a 4 1/2-to-5-inch heart-shaped cutter to cut out center of bottom layer. Spread a thin layer of cream mixture (about 1 cup) over other (uncut) layer, then arrange about 2 3/4 cups berries over cream, covering entire layer.
  • Dollop about 1 1/2 cups more cream mixture over berries, spreading with an offset spatula to cover. Place cut-out layer on top, bottom-side up. Fill heart-shaped hollow with remaining cream mixture. Refrigerate at least 2 hours or, covered, up to 24 hours.
  • Frost top and sides of cake with crème-fraîche whipped cream. Sprinkle border with coconut. Arrange remaining 1 1/4 cups berries over cream mixture in heart-shaped hollow. Refrigerate at least 1 hour or, covered, up to 8 hours.

VANILLA HEART CAKES WITH ROSEWATER ICING



Vanilla Heart Cakes with Rosewater Icing image

Swap nectarines, plums, or any summer berries you like into this rustic afternoon tea cake.

Provided by Donna Hay

Yield 8 servings

Number Of Ingredients 5

1 x quantity One-Bowl Vanilla Cake batter
2 cups (320g) icing (confectioner's) sugar, sifted
1/4 teaspoon rosewater
1/4 cup (60ml) boiling water
Edible dried rose petals, for sprinkling

Steps:

  • Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.

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