Ischler Hearts
Yield
1 batchPrep
30 minCook
35 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 12 | ounces |
butter
|
|
| ½ | teaspoon |
salt
|
|
| 3 | ounces |
cream cheese
|
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | cups |
almonds
blanched, ground |
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| Glaze | |||
| 8 | ounces |
chocolate
|
|
| ½ | cup |
heavy whipping cream
|
|
| 3 | tablespoons |
butter
|
|
| 1 | teaspoon |
rum extract
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 346.8 | ml/g |
butter
|
|
| 2.5 | ml |
salt
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 7.5 | ml |
orange zest
grated |
|
| 355 | ml |
sugar
|
|
| 355 | ml |
almonds
blanched, ground |
|
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| Glaze | |||
| 231.2 | ml/g |
chocolate
|
|
| 118 | ml |
heavy whipping cream
|
|
| 45 | ml |
butter
|
|
| 5 | ml |
rum extract
|
* |
Directions
Preheat oven to 350℉ (180℃).
Butter cookie sheets. Cream butter until smooth and soft, beat in cream cheese, sugar and egg, blending well.
Sift flour and salt together and stir into creamed mixture.
Stir in orange zest, fold in almonds.
Divide dough into halves. Roll out oen portion on sugared surface to ⅛ inch thickness, using more sugar as necessary to prevent sticking.
With a 1½ inch heart cookie cutter, stamp out cookies to buttered sheets.
Repeat with remaining dough and scraps.
Bake cookies for 8 to 10 minutes or until they are firm and bottoms are light golden brown.
Remove to racks and cool completely.
Warm the apricot jam and spread a thin layer on half of the cookies.
Cover each with a plain cookie.
Glaze with ingredients melted together.
