Sunday, January 22, 2012

Heart-Shaped Jam Cookies

I don't know about you, but Valentine's Day has never been a favorite of mine. Whether I was in a relationship or not, or even now that I'm married to the funniest and smartest dude I know, V-day kind of seems like a drag. The only reason I acknowledge it at all is because it is a great excuse to make sweet things. And oh, how I love sweets.
Here's a fun recipe for a tasty shortbread cookie that is oh-so-perfect for Valentine's Day. But of course, you could do it in any shape at any time of year. They are a close kin to the raspberry jam thumbprints we made around the holidays. But this time we used strawberry jam (my new fave), and you should take it upon yourself to use whatever jam you are currently loving.
Our two-year-olds were entranced by these cookies. From the moment they realized we were making cookies filled with -- toddler-favorite -- jam, until the moment we passed each of them a cookie, they were in a spell of anticipation. Fortunately, this recipe (found at Bread & Honey many moons ago) is quite easy to make, even with grabby toddler hands about.
Heart-Shaped Jam Cookies
  • 1 cup unsalted butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 cup milk
  • 2 teaspoons vanilla extract
  • Strawberry jam
1. Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla extract. Divide dough into 2 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill for 1 hour.

3. Preheat oven to 350 degrees F. Remove from fridge and let soften for a bit then roll cookie dough to 1/8-inch thickness on a lightly floured surface. (You may need to add a little more milk if it seems dry.) Cut with a heart-shaped cutter, and place on greased baking sheets. Cut center from half of cookies with a 1-inch round cutter or smaller heart-shaped cutter or any small cutter of your choice.

4. Bake for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon jam on solid cookies; top with cutout cookies.

12 comments:

  1. Wandered over from tastespotting and have been browsing through your back posts. Love this!! Will definitely have to try this recipe. Gorgeous pictures on all your posts!

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  2. This is very great thing you have shared with us. Now I found enough resources by your tips about this issue, Thank you.

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  3. Have made them several times. Everyone absolutely ADORES them. Made the recipe exactly as is stated and froze half of it and making the second half now. They're perfect!

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  4. How many cookies are made from one batch? Should I double up on the recipe if I am planning on baking, say a basket full?

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    Replies
    1. Depending on how large your cookie cutter is, it should make around 24 cookies.

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    2. This recipe actually yielded about 36 cookies for me, but I think I must have used a significantly smaller cookie cutter.

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  5. Just made these, and they won me a "most creative" prize in a cookie contest at work! Everyone loved them and said they looked "store bought." Thanks for the recipe!

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    Replies
    1. I love that you won a contest! Thanks for sharing!

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  6. you made this 4 day before my birthday !!!!!!!!!!!!!!!!! mmmm they are Delicious !

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  7. WOW!!!
    I really love your Elegant Ideas.
    Looks like a yummy and festive treat!
    Thank you.

    ReplyDelete

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