Mother's Day Heart Cookies with Jam Filling
Ingredients
Shortcrust pastry
- 220 g all-purpose flour
- 60 g powdered sugar
- a pinch of salt
- 150 g butter
- all-purpose flour, for dusting
Filling and decoration
- 100 g raspberry jam
- 150 g powdered sugar
- 2-3 tbsp lemon juice
- a few drops of red food coloring
Preparation
Mix flour, powdered sugar, and salt in a bowl. Add cubed butter. Knead quickly with your hands to form a smooth dough, then flatten it. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 180°C (convection: 160°C). Line baking sheets with parchment paper. Roll out the dough on a lightly floured surface to about 3 mm thickness and cut out hearts (5-6 cm in diameter). Place on baking sheets with space between them and bake for about 10 minutes until golden. Let cool.
Stir the jam until smooth and spread on half of the cookies. Mix powdered sugar with lemon juice to form a thick glaze. If desired, take 1 tablespoon of the glaze, color it red with food coloring, and put it in a mini piping bag.
Spread the white glaze on the other half of the heart cookies. To create a heart border, pipe small red dots along the edge of the heart on the still wet white glaze.
With a skewer, drag through the dots in a line to create small hearts. Attach the decorated cookie tops to the jam-filled hearts and let set completely.
Tips
Instead of a bouquet of flowers, mom will surely be even happier with these homemade Mother's Day heart cookies.
