Raspberry Hearts Recipe
- 2 eggs
- 2 cups unbleached all-purpose flour
- 1/4 cup packed brown sugar
- 3/4 cup unsalted butter
- 2 egg yolks
- 1 tablespoon lemon zest
- 2 teaspoons ground cinnamon
- 1 pinch salt
- 1 (8 ounce) jar seedless raspberry jam
- 2 eggs
- 2 tablespoons water
- Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Press yolks through a sieve and set aside.
- Cut the butter into small pieces. Add in the flour, sugar, egg yolks, hard-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. Mix with your hands until the dough holds together and all the ingredients are well blended. Wrap the dough in plastic wrap and refrigerate at least 2 hours.
- Roll out the dough 1/4-inch thick on a lightly floured surface. Using a 2 1/2 – 3 inch heart-shaped cookie cutter, cut out as many hearts as possible. Gather the dough scraps, reroll, and cut out more hearts. Using a smaller heart-shaped cookie cutter, cut out the centers of half the cookies.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Spread each whole heart with a thin coating of raspberry jam. Top with the hearts with cut out centers. Repeat until all the dough has been used. Place the hearts 1 inch apart on the lined baking sheets. Beat the 2 eggs with water in a small bowl and brush lightly over the cookie frames.
- Bake the cookies just until light golden brown, 12 to 15 minutes. Cool on wire racks and store in the freezer or in an airtight container until ready to serve.
