Filled hearts

Name: Filled hearts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 125 g cold butter; 75 g Sugar; 250 g + some flour; 1 TEASPOON Cinnamon; 1 package Vanilla sugar; 1 Egg (Gr. M); 150 g red jelly; 2 TABLESPOONS Icing sugar; baking paper; 7-10 Tbsp Wood skewer

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

125 g cold butter
75 g Sugar
250 g + some flour
1 TEASPOON Cinnamon
1 package Vanilla sugar
1 Egg (Gr. M)
150 g red jelly
2 TABLESPOONS Icing sugar
baking paper
7-10 Tbsp Wood skewer

Directions

1
Knead the butter in pieces, sugar, 250 g flour, cinnamon, vanilla sugar and egg first with the dough hooks of the mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
Line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough on a little flour to a thickness of approx. 3 mm. Cut out a total of approx. 60 hearts (approx. 6 cm high).
3
To hang it up, possibly pierce holes with a wooden skewer.
4
Cut out half of the hearts with a small cookie cutter (approx. 3 cm high) mini hearts. Place the cookies on the baking trays. Bake them one after the other in a hot oven for about 10 minutes. Let them cool down.
5
Warm the jelly and spread it over the whole heart. Dust hearts with hole with icing sugar and place them on top. Fill up with the rest of the jelly if necessary. Let it dry.