Raspberry Hearts Good Recipes

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Raspberry Hearts

"Melt on your mouth cookies and delightful for Valentine's Day!"

Ingredients :

2 eggs
2 cups unbleached all-reason flour
1/4 cup packed brown sugar
three/4 cup unsalted butter
2 egg yolks
1 tablespoon lemon zest
2 teaspoons ground cinnamon
1 pinch salt
1 (eight ounce) jar seedless raspberry jam
2 eggs
2 tablespoons water

Instructions :

Prep :	Cook : 12M	Ready in :

Place eggs (and water to cowl) in a medium saucepan. Bring water to a boil, get rid of from warmness and allow cool. Peel eggs and do away with yolks. Press yolks via a sieve and set aside.
Cut the butter into small portions. Add inside the flour, sugar, egg yolks, difficult-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. Mix along with your fingers until the dough holds collectively and all of the elements are nicely blended. Wrap the dough in plastic wrap and refrigerate at least 2 hours.
Roll out the dough 1/4-inch thick on a gently floured surface. Using a 2 half of - three inch coronary heart-fashioned cookie cutter, reduce out as many hearts as possible. Gather the dough scraps, reroll, and reduce out more hearts. Using a smaller heart-shaped cookie cutter, reduce out the facilities of 1/2 the cookies.
Preheat the oven to 350 ranges F (175 degrees C). Line baking sheets with parchment paper.
Spread each entire coronary heart with a thin coating of raspberry jam. Top with the hearts with reduce out centers. Repeat until all of the dough has been used. Place the hearts 1 inch aside at the coated baking sheets. Beat the 2 eggs with water in a small bowl and brush lightly over the cookie frames.
Bake the cookies just until mild golden brown, 12 to fifteen mins. Cool on cord racks and save in the freezer or in an airtight container until geared up to serve.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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