Have a heart! These oh-so-cute heart-shaped cookies are filled will raspberry jam and topped with powdered sugar. Have them with a cup of coffee or share them with someone you love.
16 tablespoons (2 sticks) unsalted butter, at room temperature
2/3 cup plus 3 Tbsp. confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup raspberry jam
How to Make It
Preheat oven to 325°F; line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. Beat in egg yolk and vanilla, then flour and salt. Shape dough into 2 disks; wrap 1 in plastic and refrigerate.
On a floured surface, roll out remaining disk to about a 1/8-inch thickness. Cut out cookies with a 2 1/2-inch heart-shaped cutter. Use a smaller heart cutter to cut a window out of half of cookies. With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies.
Bake cookies in batches until edges of cookies are just golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer cookies onto wire racks to let cool completely.
Spread 3/4 tsp. jam over flat side of each cookie that doesn't have a window. Top with remaining cookies, flat side down, so that jam shows through windows. Carefully sift 3 Tbsp. confectioners' sugar over cookies.
These turned out really well! The dough definitely rolled out better after refrigerating it. I'm excited to see if my boyfriend enjoys eating them as much as I did making them : ) Can't wait to try them with blackrasberry jam.
These cookies were amazing, or so I have been told! I didn't actually get to eat any because my husband and 2 co-workers managed to gobble them all before I got a chance to taste! They got rave reviews from those who were lucky enough to eat them - I WILL be making these again! Like Charoulli I will be trying different jams and spreads, I would love to try the raspberry, which it calls for - but I only had strawberry so that's what I used first. My mom makes homemade raspberry spread so I can't wait to try that!
One thing I did notice was that my dough was VERY dry and crumbly to start out.. but that actually ended up working really well because the more you work with it the stickier it gets.
These cookies are fabulous. Taste amazing and are beautiful. They are so easy to make. Just make sure you refrigerate the dough before you roll out. I roll out dough between two pieces of saran wrap. Once you make them, you will be famous!
Wow!!! These were amazing! Everyone loved them!! The dough was so good that I also used chocolate-hazelnut spread (nutella) on the second batch I made. I took these to peoples' houses for Christmas instead of something more traditional. I am making these again and again! And I will also try different jams and spreads.