Strawberry Heart Cookies Recipes

Steps:

• In a mixer bowl, cream the butter and 1 cup of the confectioner's sugar until light, about 3 minutes.
• Add the egg, vanilla and lemon zest and mix well.
• In another bowl, whisk together the flour, cornstarch and salt and add to the creamed mixture.
• Mix in the ground almonds; you may have to work in the last of them by hand. Wrap the dough in plastic and chill in the refrigerator overnight.
• Remove the dough to soften slightly about 1 hour before rolling out.
• Flour a cloth or board lightly, and roll out the dough one third at a time to 1/4" thick.
• Placing a sheet of waxed paper on top of the dough, makes it easier to roll. Cut out an equal number of 1 1/2" hearts and 3" hearts.
• place seperately on 2 parchment lined or ungreased sheets and chill for 45 minute Preheat the oven to 325*.
• when chilled, bake the large hearts for 10 min and the little hearts 8 minutes, they should not brown.
• Let the cookies stand on the pans for 2 minutes and then transfer them to a cooling rack.
• Immediately, while the cookies are still warm, place about 1/4 tsp of jam in the center of the 3" hearts, then top with a smaller heart. you do want a bit of the jam to show through. cool completely and then store in tins or freeze. just before serving, sprinkle the remaining 1/4 cup of sugar over the tops.
• We have made these with orange marmalade, grape jam etc. We have even used these at wedding showers with a variety of jams.
• Very rich and buttery cookies.

Steps:

• Add Icing sugar and increase the speed of your electric mixer. Beat it until the sugar grains are super fine by scarping the bowl occasionally.
• Add the eggs mixing in one at a time.
• Slowly add flour in the mixer bowl, beat it until it gets combined well and the mixture is fluffy. Gather the flour towards the centre with a rubber spatula or a wooden spoon and beat it once again.
• Now reduce the mixer speed of your electric mixer to low and add the rest of the ingredients and blend again slowly until it is mixed well.
• Now divide the dough into two equal portions. Lay a plastic wrap on your counter. Take one part and put it between two plastic wraps / sheets or wax paper. Roll the dough out with a rolling pin to about ¼ inch thick.
• Peel off the plastic sheet from the top and and then cut out the shapes with a round cookie cutter to get 7cm round cookies.
• Do the same with the other part of the dough, what you have done with the first part of the dough.
• Gently press a 5cm heart-shaped cutter into the centre of each round,.
• With a 5 cm heart shaped cookie cutter, make hearts by pressing into the centre of each round. Cut out as many cookies as you can. Keep aside the scraps. You can combine it with the scraps from the second disk, roll it, cut it again with the cookie maker and make more cookies.
• Now place the heart shaped cookies on the top of the round shaped cookies.
• Take jam in a bowl and add one tablespoons water. Mix it well with a spoon, so that it would be little more pliable before dolloping on the cookies.
• Take a piping bag and fill it with the jam. Cut out the edge of the piping bag slightly.
• Fill each heart shaped space with jam starting at the edges of the hearts and then towards the centre. Don't fill the hearts with the jam too much.
• Sprinkle powdered sugar on the top of all cookies.
• Line a baking sheet with a wax paper. Transfer these cookies to the baking sheet by leaving little space between the cookies.
• Bake the cookies at 170 degree Celsius for 15 to 18 minutes or until it turns golden brown rotating the sheets halfway through baking.
• Transfer cookies to a wire rack to completely cool.
• Serve Valentine Heart Cookies / Custard Cookies with jam Garnish with your valentine and your loved ones.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
• Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
• Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, stir cookie mix, flour, softened cream cheese, lemon peel and egg until soft dough forms. Stir in food color to get desired neon pink color. Roll dough 1/4 inch thick on lightly floured surface. Cut with 2 1/2- to 3-inch heart-shaped cookie cutter. Place 1 inch apart on cookie sheet. Decorate cookies as desired by pressing assorted sprinkles into dough.
• Bake 7 to 9 minutes or until light golden brown around edges. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.