Sunday, December 15, 2013

RASPBERRY JAM-FILLED HEART COOKIES

I usually make these cookies at Christmas time using star cookie-cutters. Sometimes I add poppy seeds to the dough. These make great little treats for Valentine's Day.


1 cup unsalted butter, room temperature
½ cup granulated sugar

2 large egg yolks

1 t vanilla extract
2 cups all-purpose flour
Raspberry jam

Preheat oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle, mix butter and sugar until light and fluffy.  Add egg yolk and beat to incorporate. Mix in vanilla, flour and poppy seeds until well combined.
Divide dough into two equal pieces.  
Form each piece into a disc, wrap in plastic and refrigerate for 1 hour.

On a lightly floured surface, working with one piece at a time, roll dough to a ⅛-thickness.
Use a (2 ½ inch) heart or star cookie cutter to cut out cookies.
Transfer to baking sheets. 
Use a smaller cookie-cutter and cut out the center of half of the cookies.

Bake for 10-12 minutes. 
Transfer to wire racks and cool completely.
Place cookie tops on the baking sheets again and sprinkle with confectioners’ sugar.
Spread about ½ t of jam on all solid cookies and gently top with cut-out cookie.