Heart Shaped Butter Cookies with Jam
| prep time : |
35 Minutes |
| baking/cooking time : |
13 Minutes |
| yield : |
18 to 24 |
- 1 cup unsweetened coconut (not frozen)
- 2 sticks unsalted butter, soft
- 1 cup Imperial Sugar® Confectioners Powdered Sugar
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 cups all purpose flour (spoon and sweep method*)
- 1 jar red fruit jam of choice
* Using a large spoon, fill measuring cup with flour until required amount is obtained.
- Place the coconut in a food processor or blender and grind until very fine. (Alternatively finely grated coconut can be found in health food stores).
- Mix the butter until smooth and creamy. Add the confectioner’s sugar and mix until well blended and no butter lumps remain.
- Add salt, vanilla extract and egg yolk and mix until combined.
- Add the flour in one step and mix just until blended.
- Line a cookie sheet with plastic food wrap and press the dough flat on the sheet. Place in the freezer or refrigerator until cold and firm, about 30 minutes or overnight.
- The dough can be a challenge to roll since it easily sticks, however rolling the dough on a lightly floured kitchen towel is helpful. The dough can also be rolled between two sheets of thick plastic (use food storage bags).
- Roll the chilled dough 1/8 inch thick. If it gets too soft, refrigerate it more. Cut into hearts. Cut half of the cutouts with a second cutter to obtain a heart shape within the heart.
- Place on parchment lined cookie sheets and place in the oven and bake until very pale in color, about 13-15 minutes. Allow to cool.
- Place a few tablespoons of jam in the microwave oven and warm until lukewarm.
- Spoon a small amount of the jam on a solid heart shaped cookie and spread the jam close to the edge. Top with a heart shaped cookie with its center cutout.