Christmas Baking
Jam Filled Heart Cookies That Melt on the Tongue: Cornstarch and Oil Make the Dough Extra Tender
Tender jam filled heart cookies made with butter, oil and cornstarch, sandwiched with apricot jam and sprinkled with coconut.
NutritionApproximate, per serving
Instructions
In a bowl, combine the softened butter, powdered sugar, oil and whole egg. Add the vanilla and a pinch of salt to bring out the flavor.
Beat everything thoroughly with a mixer or wooden spoon into a smooth cream. Add the cornstarch and work it in.
Gradually add the flour and knead by hand into a smooth, non-sticky dough. Wrap it in plastic and chill for 30 minutes.
Roll out the rested dough on a floured surface to about 1/8 inch (3-4 mm). Cut out solid hearts and hearts with a cutout in the center.
Place them on a baking sheet lined with parchment paper, leaving small gaps. Heat the oven to 350°F (180°C).
Bake for 10-12 minutes. Watch them closely: they must stay pale, or they lose their tenderness.
Once cooled, brush the solid hearts with jam and place the hearts with the cutout on top.
Brush the top of each sandwich lightly with jam through the cutout and sprinkle with coconut.
- Chill the dough for 30 minutes and bake only until pale. Store the cookies in a closed tin in a cool place for up to 3 weeks.
- Variations: dip half of each cookie in dark chocolate, or use red currant jam.