Description
Delightful heart-shaped cookies filled with sweet raspberry jam, perfect for sharing with loved ones.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
- 3/4 cup raspberry jam
- 2 tablespoons powdered sugar, for dusting
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix in the all-purpose flour, almond flour, and salt until a soft dough forms.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness.
- Cut out cookies using a heart-shaped cookie cutter. Use a smaller heart cutter to cut out centers of half the cookies.
- Place cookies on the prepared sheets and bake for 10–12 minutes, or until the edges are lightly golden. Let them cool.
- Spread about 1 teaspoon of raspberry jam onto the bottom halves of the cookies. Top with cookies that have cut-out centers.
- Dust with powdered sugar before serving, if desired.
Notes
Store cookies in an airtight container for up to one week at room temperature, or up to two weeks in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg