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My review
Raspberry Hearts
Robin J.
"Melt in your mouth cookies and beautiful for Valentine's Day!"
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Ingredients
servings 275Original recipe yields 12 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 1216 Ratings
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Most helpful positive review
10/19/2008
definitely good, but not sweet enough. i also took out the hard-boiled eggs - im sure this'd be tough to mix with any more dry ingredients - and instead added one regular full egg. i also didnt ...
Most helpful critical review
2/19/2010
They looked good for Valentine's, I wish they tasted as good. They definitely needed something more, I just couldn't figure out what. I already added double the sugar since most reviewers seemed...
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Least positive
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10/19/2008
definitely good, but not sweet enough. i also took out the hard-boiled eggs - im sure this'd be tough to mix with any more dry ingredients - and instead added one regular full egg. i also didnt ...
2/11/2003
I thought the taste was VERY good, but mine didn't turn out very pretty. I did eliminate the egg yolks, a little too strange for me. I also ended up eliminating the egg wash after the first ba...
2/5/2001
My eleven year- old sister did not think they were sweet enough, however I thought they were perfect!
2/13/2002
Makes such a lovely cookie. I omitted the hard-boiled egg yolks and the final egg wash for a cookie that was a little more on the shortbread-side.
2/19/2010
They looked good for Valentine's, I wish they tasted as good. They definitely needed something more, I just couldn't figure out what. I already added double the sugar since most reviewers seemed...
2/13/2010
Great cookies! Made them for school, nothing but compliments came back!
10/23/2005
Beautiful and delicious! I like to use Knott's Berry Farm jam and switch up the colours for some fun.
2/13/2010
This dough was impossible! I followed the recipe exactly. It was really crumbley before I put it in the fridge. It was rock hard 2 hours later. I don't know how to salvage this.