Thursday, February 12, 2009

Heart jam cutout cookies


  • 1 3/4 cups all purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 TBS lemon juice
  • 1 tsp fresh lemon zest
  • 1/3 cup strawberry jam
  • powdered sugar for dusting


  1. Combine flour, baking powder, and salt in bowl.
  2. In a mixer bowl, beat butter and sugar on medium-high until fluffy, about 3 minutes. Add egg and beat until smooth. Reduce speed to low; add flour mixture, lemon juice, and zest. Beat, scraping down sides, until combined. Shape dough into a disk. Wrap in plastic and refrigerate for 3 hours.
  3. Preheat oven to 350. Line several baking pans with parchment paper. Roll out dough on lightly floured surface until it's 1/2 inch thick. Cut out 11/2 inch heart shapes and place on prepared pans. For half the hearts, use 3/4 inch cookie cutter to cut a heart from center. Reroll these hearts and other scraps; repeat until all dough is used. Bake until golden 8-10 minutes. Cool on wire rack.
  4. Spread jam on whole cookies. Dust cut-outs with powdered sugar. Sandwich together. Makes 6 dozen.

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