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Sunday, November 15, 2015

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.

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