Raspberry Lemon Heart Cookies
Recipe: #29053
February 16, 2018
Categories: Desserts, Cookies, Lemon, Christmas, Romantic Dinner, Valentine's Day, Oven Bake, Vegetarian, Cut Out, Flour, Kosher Dairy, more
"These are more like heart shaped mini cakes and if you use smaller heart shaped cookie cutters you will have more than 4. Perfect for Valentines or any other special day. Recipe source: bon Appetit (Feb. 2009)"
Ingredients
Nutritional
- Serving Size: 1 (311.5 g)
- Calories 939.6
- Total Fat - 31 g
- Saturated Fat - 17.6 g
- Cholesterol - 276.1 mg
- Sodium - 875.6 mg
- Total Carbohydrate - 151.5 g
- Dietary Fiber - 1.7 g
- Sugars - 103.3 g
- Protein - 15.7 g
- Calcium - 204.1 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Line cookie sheet (18 x 12 x 1 inch) with parchment paper.
Step 3
In a bowl whisk first 3 ingredients (-salt) together. In another bowl using an electric mixer beat the eggs, sugar and vanilla until pale and thick (5 minutes). Beat in butter and then the milk. Fold in flour mixture and then beat until blended (30 sec). Spread batter evenly onto the prepared baking sheet. This is very thick batter -- you can basically pour it on and then spread it out.
Step 4
Bake cake until tester inserted into center comes out clean and cake begin to color on top (25-30 minutes). Cool completely on a rack.
Step 5
Using a 4 inch heart cookie cutter cut out 8 hearts (cover and reserve leftover cake). Spread a thin layer of jam over top of 1 cake heart. Spread 1 heaping teaspoon of lemon curd over; top with another cake heart. Repeat with remaining heats, jam and lemon curd. Sprinkle with powdered sugar.
Tips
No special items needed.