Heart cookies
easy
40 mins
40 mins
Ingredients
- 1 untreated lemon
- 300 g Flour
- 150 g Icing sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 180 g cold butter or margarine
- 6 Egg yolk (size M)
- 1 glass (225 g) Currant Jelly
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Wash the lemon with hot water, dab dry and rub the peel. Mix lemon zest, flour, 120 g icing sugar, vanillin sugar and salt. Add fat in flakes and egg yolk and knead everything with the dough hooks of the hand mixer to a smooth dough. Then quickly form into a ball with cold hands. Wrap the dough in foil and refrigerate for about 2 hours. Roll out the dough on a floured work surface and cut out hearts about 10 cm long using a cookie cutter.
- 2
Use a cookie cutter (approx. 7 cm) to cut out smaller hearts from half of the hearts. Line a baking tray with baking paper, place all hearts on top and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes. Remove from the baking tray immediately and let cool on a cake rack. Dust small hearts and heart rings thickly with the remaining icing sugar. Heat up the redcurrant jelly in a pot, spread the large hearts with it and place the heart rings on top. Results in 12 filled and 12 small hearts
- 3
Preparation time approx. 40 minutes (without waiting time). Per small heart about 290 kJ/ 70 kcal. Per filled heart 1090 kJ/ 260 kcal
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