Easy Fruit-Filled Pastry Heart Cookies
Ellen Bancroft Ziegler
Ingredients3 h 10 m servings 118
- Preheat an oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray, or line with parchment paper.
- Place the flour, butter, cream cheese, and salt in a bowl. Cut it together with 2 knives or a pastry cutter until the butter and cream cheese is the size of small peas. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours.
- Cut the dough in half and place half in the refrigerator to stay cold. Roll the other half between 2 pieces of wax paper or parchment into a sheet about 1/8 inch thick. Lift off the top sheet, and use a heart-shaped cookie cutter to cut 18 cookies. Before lifting the cutouts from the wax paper, put the dough onto a flat baking sheet and into the freezer for a few minutes to firm up the cookies. Set the 18 cookies aside. Repeat with the other half of the dough, also making 18 heart-shaped cookies.
- Place 18 cookies onto the prepared baking sheets so they don't touch. Carefully brush a little beaten egg around the top of each cookie, and spoon about 1 teaspoon of preserves into the center of the cookie. Top each with another unfilled cookie, press together around the edges, and crimp the edges with a fork to seal in the filling and make a pretty edge. Brush the tops of the filled cookies with beaten egg, and sprinkle with sugar.
- Bake in the preheated oven until the cookies are a light golden brown, 10 to 12 minutes. Cool completely before placing in containers.
- Cook's Notes
- This pastry dough can get too soft quickly, so make sure you roll out half the dough at a time, and work quickly.
- You can substitute raspberry preserves or other preserves of your choice.
- Because there is no sugar in the dough, instead of sprinkling with sugar, you can glaze the cookies with 1 cup powdered confectioners' sugar mixed with 1 tablespoon water or milk.
- Depending on the size of your cookie cutter, the recipe may not make a lot, so you might want to double it, but do not triple it. This is because it will require the addition of too much flour. You may end up with tough greasy cookies if you triple the recipe. It is better to make it in separate batches.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 118 calories; 7.6 11.2 1.6 31 78 Full nutrition
ReviewsRead all reviews 4
Can't wait to try this recipe but I'm gonna substitute date paste for the apricot filling. Sounds very similar to a recipe my high school Home Ec. teacher used to make for Christmas. I lost my c...
These could not be more awful or time consuming to make. really dry at first glance and when baked oozed grease and completely tasteless. sorry i made these
This was not an easy recipe to make. I had calculator figure ingredients for 24 cookies. Had trouble figuring how many TBSP of butter equaled 2/3 cup. Finally settled on 12 TBSP. Measurement for...