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Parisian Hearts

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Submitted by annabelle

YIELD

14 cookies

PREP

145 min

COOK

10 min

READY

170 min

Ingredients

1 ½ 355
4 ½ 130.1
OUNCES ML/G ALMONDS
whole, blanched, finely ground
¾ 177
CUP ML BUTTER
softened
½ 2.5
TEASPOON ML ALMOND EXTRACT *
0.6
TEASPOON ML SALT
1 1
EACH EACH EGGS
1 237
4 2E+1
TEASPOONS ML LEMON JUICE
3 45
TABLESPOONS ML RASPBERRY JAM

Directions

Into large bowl, measure flour, ground almonds, butter or margarine, almond extract, salt, egg and ½ cup confectioners’ sugar.

WIth mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.

Shape dough into a ball; wrap with plastic wrap.

Refrigerate dough 2 hours or until easy to handle.

Preheat oven to 375℉ (190℃).

Grease 2 large cookie sheets.

On lightly floured surface with lightly floured rolling pin, roll half of dough ⅛ inch thick, keeping remaining dough refrigerated.

With floured 3½ inch heart-shaped cookie cutter, cut dough into hearts.

(Or, cut 3½ inch heart-shaped pattern from cardboard; use pattern and knife to cut out cookies).

With floured 1-inch round cookie cutter, cut out center from half of hearts.

With pancake turner, place hearts, ½ inch apart on cookie sheets.

Bake 10 minutes or until golden.

With pancake turner, immediately remove cookies to wire racks to cool.

Repeat with remaining dough and trimmings.

To assemble cookies: In small bowl, stir lemon juice iwth ½ cup confectioners’ sugar until smooth.

Spread a thin layer of lemon icing on hearts without cut-out centers; top each with a heart with cut-out center, gently pressing hearts together.

Fill cut-out centers with a heaping ¼ teaspoonful preserves.

Sprinkle cookies lightly with confectioners’ sugar.

Store cookies in tightly covered containers to use up within 2 days.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 760 54% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 341mg 14%
Total Carbohydrate 27g 27%
Dietary Fiber 4g 15%
Sugars g
Protein 21g
Vitamin A 22% Vitamin C 6%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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