What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Raspberry Linzer Cookies Heart Cookies (Spitzbubenherzle)

Feb 2nd, 2013 by Kat | 0

Ingredients
1 cup butter, softened
2 egg yolks
1 cup powdered sugar, sifted
2 1/2 cups all-purpose flour
1/2 cup almond meal
1/4 teaspoon salt
1 teaspoon lemon zest
1/2 cup seedless strawberry jam
Powdered sugar

Preparation
Preheat oven to 330F. Prepare cookie sheets with silpat or parchment paper.

In the work bowl of your stand mixer, cream together butter and powdered sugar, beating until light and fluffy. Add in egg yolks one at a time, then lemon zest. In a mixing bowl, combine flour, almond meal and salt, then gradually add dry ingredients to the butter mixture, beating just until blended. Divide dough into 2 equal portions. Cover and chill 1 hour.

Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 3-inch heart-shaped cutter. Cut centers out of half of cookies with a 1 1/2-inch heart-shaped cutter. Make sure that you have an even number of solid and cut out cookies. Bake for 15 minutes; cool on wire racks.

Spread solid cookies with jam and then sandwich with a cut out cookie. Sprinkle with powdered sugar.

Print/PDF Version

Leave a Reply