spiced cutouts

Ingredients

• Servings: 9
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 tablespoon molasses
• 1 egg
• 3 1/4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons ground cloves
• 2 teaspoons ground cardamom
• 2 teaspoons baking soda
• 1/4 cup orange juice
• 1 tablespoon orange zest

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream butter and sugar. beat in the molasses and egg. sift together the flour, baking soda, cinnamon, ginger, cloves, and cardamom; stir into the creamed mixture alternately with the orange juice. then stir in the orange zest.
• on a lightly floured surface, roll the dough out to 1/8 inch thickness. cut out cookies with cookie cutters, and place them on an unprepared cookie sheet. bake in the preheated oven for 8 to 10 minutes, edges should be slightly browned. cool cookies on wire racks.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

mrs. sigg's snickerdoodles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
• mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
• bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

Grandma's Chew Bread

Ingredients

• Servings: 3
• 1 pound brown sugar
• 4 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

• preheat oven to 400 degrees f ( 200 degrees c ). grease a 15x10x1 inch jellyroll pan.
• in a heavy saucepan combine the sugar and eggs. cook over medium heat, stirring constantly until sugar is dissolved. remove from heat, stir in the flour, salt, vanilla, and pecans.
• spoon mixture into the prepared baking pan and bake for 15 minutes in the preheated oven. cool and cut into squares.

easy sugar cookies

Ingredients

• Servings: 4
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
• in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
• bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

raisin honey chews

Ingredients

• Servings: 3
• 3/4 cup shortening
• 3/4 cup sugar
• 1/2 cup honey
• 1 egg
• 1/2 teaspoon orange zest
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups quick cooking oats
• 1 cup raisins

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
• cream together shortening, sugar, honey, egg, and orange peel. stir in flour, baking soda, salt, and oats; beat well. stir in raisins. drop by tablespoons cookie sheet.
• bake for 8 to 10 minutes, or until evenly browned. remove to wire racks to cool.

brown butter cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1/2 cup hot water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
• pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
• bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
• in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

ginger snap cookies

Ingredients

• Servings: 8
• 1 1/2 cups unsalted butter
• 2 cups packed brown sugar
• 1/2 cup molasses
• 2 eggs
• 4 1/2 cups unbleached all-purpose flour
• 4 teaspoons ground ginger
• 4 teaspoons baking soda
• 1 teaspoon salt
• 3 tablespoons grated fresh ginger
• 1 cup chopped crystallized ginger

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream the butter and the brown sugar until fluffy. add molasses and eggs and mix well.
• combine flour, ground ginger, baking soda and salt and add to butter mixture. blend in fresh and candied ginger. drop by teaspoonfuls parchment covered baking sheet, about 2 inches apart. bake about 10 minutes, or until lightly golden. cool.

building gingerbread

Ingredients

• Servings: 1
• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 cup shortening
• 1 tablespoon ground ginger
• 1 cup sugar
• 1 cup molasses
• 2 1/2 cups confectioners' sugar
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs


• preheat the oven to 375 degrees f (190 degrees c).
• melt shortening in a saucepan large enough for mixing the dough. mix in sugar and molasses. combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. dough should be stiff.
• on a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. place pieces cookie sheets.
• bake for 13 to 15 minutes in the preheated oven. let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
• when the gingerbread has cooled completely, make the frosting cement. in a medium bowl, mix together confectioners' sugar and cream of tartar. add egg whites and vanilla. beat on high speed until frosting holds its shape. if necessary, add more confectioners' sugar to thicken the icing. cover frosting with a damp cloth to prevent drying.

chewy sugar cookies

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
• in a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then the vanilla. gradually stir in the dry ingredients until just blended. roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. place cookies 2 inches apart ungreased cookie sheets and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Mini Cherry Cheesecakes

Ingredients

• Servings: 2
• 24 vanilla wafer cookies
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 2 1/2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 (12 ounce) can cherry pie filling

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• place a vanilla wafer into the bottom of each muffin cup.
• beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. spoon mixture into the muffin cups, filling them 2/3 full.
• bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. let cool completely, about 1 1/2 hours. spoon 2 or 3 cherries from pie filling over each cheesecake.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

chewy sugar cookies

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
• in a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then the vanilla. gradually stir in the dry ingredients until just blended. roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. place cookies 2 inches apart ungreased cookie sheets and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in a medium bowl, cream together butter, sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
• bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

Whoopie Pies Ii

Ingredients

• Servings: 1
• 1 cup shortening
• 2 cups sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup hot water
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup sour milk
• 3 teaspoons baking soda
• 2 egg whites
• 1 tablespoon vanilla extract
• 3 cups confectioners' sugar
• 4 tablespoons all-purpose flour
• 4 tablespoons milk
• 1 1/4 cups shortening

Recipe

• preheat oven to 350 degrees f (180 degrees c). grease cookie sheets.
• to make cookie: cream together 1 cup shortening, 2 cups sugar, 2 eggs, and 1 teaspoon vanilla.
• sift together 4 cups flour, 1 cup cocoa, and 1 tsp salt. add alternately to cream mixture with sour milk. add 3 tsp baking soda to hot water and stir into mixture.
• drop on cookie sheet and bake for about 7-10 minutes.
• to make filling: cream together egg whites, 1 t vanilla, powdered sugar, 4 t flour, 4 t milk and 1 1/4 cup shortening.
• beat together until fluffy. spread between flat sides of cookies.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

canadian molasses cookies

Ingredients

• Servings: 5
• 1 cup dark molasses
• 3/4 cup packed brown sugar
• 1 teaspoon vinegar
• 2 1/3 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 egg
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, stir together the molasses, brown sugar, vinegar, and egg. sift together the flour, baking soda, ginger and salt; add to molasses mixture. mix until well blended. spoon the dough by teaspoonfuls cookie sheets, about 2 inches apart.
• bake until edges are golden, 12 to 15 minutes. let cool on pans for 5 minutes before removing.

Brown Sugar Frosting

Ingredients

• Servings: 2
• 1/2 cup packed dark brown sugar
• 1 tablespoon corn syrup
• 2 tablespoons water
• 1 cup confectioners' sugar

Recipe

• cook all ingredients except confectioner's sugar in iron skillet until smooth. remove and add sugar. spoon/drizzle over cookies. frosting will harden when cool!

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

raspberry hearts

Ingredients

• Servings: 2
• 2 eggs
• 2 cups unbleached all-purpose flour
• 1/4 cup packed brown sugar
• 3/4 cup unsalted butter
• 2 egg yolks
• 1 tablespoon lemon zest
• 2 teaspoons ground cinnamon
• 1 pinch salt
• 1 (8 ounce) jar seedless raspberry jam
• 2 eggs
• 2 tablespoons water

Recipe

• place eggs (and water to cover) in a medium saucepan. bring water to a boil, remove from heat and let cool. peel eggs and remove yolks. press yolks through a sieve and set aside.
• cut the butter into small pieces. add in the flour, sugar, egg yolks, hard-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. mix with your hands until the dough holds together and all the ingredients are well blended. wrap the dough in plastic wrap and refrigerate at least 2 hours.
• roll out the dough 1/4-inch thick on a lightly floured surface. using a 2 1/2 - 3 inch heart-shaped cookie cutter, cut out as many hearts as possible. gather the dough scraps, reroll, and cut out more hearts. using a smaller heart-shaped cookie cutter, cut out the centers of half the cookies.
• preheat the oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• spread each whole heart with a thin coating of raspberry jam. top with the hearts with cut out centers. repeat until all the dough has been used. place the hearts 1 inch apart on the lined baking sheets. beat the 2 eggs with water in a small bowl and brush lightly over the cookie frames.
• bake the cookies just until light golden brown, 12 to 15 minutes. cool on wire racks and store in the freezer or in an airtight container until ready to serve.