I made these for Valentines Day this year and I think I'll make them every year from now on! They are amazingly soft and delish! They make a beautiful jam filled heart cookie! You must make these! Seriously!
2 C unsalted butter
2 C sugar
2 eggs
2 t vanilla
1 t almond extract
6 C flour
3 t baking powder
1 t salt
Cream butter and sugar until light and fluffy. Add eggs, extract. Add dry ingred. If the dough is a little dry, add more butter, maybe 1/2 a cube. You want dough to be soft not dry. Roll out dough using a 1/4 of the dough at a time. Roll between 2 sheets of parchment and use two books 1/4 inch thick on each side of the dough to get a perfectly uniform cookie. Cut out shapes. Use a metal spactula sprayed lightly with cooking spray to lift cookies to tray without breaking them. If making a window cookie, use a large cookie cutter for base cookie and a small cutter for the window cookie. Lay window cookie on top of base cookie and fill with raspberry jam. Fill completely full because jam will shrink! Bake at 350 for 10 minutes-or until just set-not cracking or golden brown. Let sit on cookie sheet to cool. Dust with powdered sugar.
*sorry I don't have a photo but I will add one later!
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