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.