Today is the fifth day of cookies and I've been saving the best for last. Be sure to scroll ALL the way down for details on today's giveaway.
At least I think it's the best. These are my favorite cookies of all time. Light. Crisp. Almond. Raspberry. Bit of Sweet. What's not to love?
These cookies are multi-step cookies; they require mixing, refrigeration, rolling out, baking, cooling, glazing, filling and sprinkling. But this doesn't mean they are difficult they just require a bit of time and patience. The most difficult thing is making sure you have the same number of tops as you do bottoms and I'm pretty sure if you are baking you can count.
Filling the cookies is done by making the simplest of glazes--lemon juice and powdered sugar--and coating the bottoms. Then you add the tops, let it dry and add a dollop of raspberry preserves. A quick sprinkling of powdered sugar and you are done!
Raspberry Hearts
And if you decide to eat two or three of these sandwich cookies right away, don't worry I don't think you are actually eating four or six cookies and neither will anyone else. That's why we have exercise--it's to make payment for the yummy things we eat.
Oh! And I forgot to tell you the best part! Children usually don't like these cookies. The intensity of the raspberry preserves can be a little off putting to children who prefer things milder. Finally a cookie that you don't have to share!
Raspberry Hearts
by Michelle
3/4 cup soft butter
1/2 cup powdered sugar
1 tsp almond extract
1 egg
dash of salt
1/2 cup finely ground almonds
1 1/2 cups flour
1/2 cup powdered sugar
4 tsp lemon juice
raspberry preserves
additional powdered sugar
1. Combine the butter, 1/2 cup powdered sugar, extract, egg, salt, ground almonds and flour. Mix well. Cover and refrigerate for 30-45 minutes.
2. Preheat the oven to 375. Dust a rolling pin and a work surface lightly with flour. Working with half of the the dough at a time, roll it out to 1/8 inch thick. Cut out hearts. Cut out the center of half of the hearts. Repeat with remaining dough making sure you have the same number of bottoms (solids) and tops (holes).
3. Bake on parchment lined sheets, first the bottoms for 8-10 minutes OR until the edges are just barely beginning to turn golden. Bake the tops for 7-8 minutes OR until the edges are just barely beginning to turn golden. Cool completely on a wire rack.
4. Make the glaze by combining 1/2 cup powdered sugar with the lemon juice. Spread the glaze lightly on each bottom (cover the whole thing--don't worry about where the hole from the top is) and place a top on top. Allow to dry.
5. Fill cookies with raspberry preserves. Be careful not to overfill. Sprinkle or sift additional powdered sugar over the cookies.
These cookies can be made and 'glued' together several days ahead of time and stored in an airtight container. Fill cookies with preserves on the day you plan to serve them.
Today's giveaway is simple but contains a few of my favorite things. One lucky winner will receive all of this weeks cookie recipes handwritten on recipe cards plus my 'top-secret' sugar cookie recipe. He or she will also receive a set of three heart cookie cutters--perfect for making Raspberry Hearts! Icing tints in my three favorite shades of blue which you could use to make these. Lastly, I've included Pearl Dust which is something I've only discovered more recently and love. I use it any time I want to add a special touch to cookies or cakes. Squint hard and you can see it on the fairy's wings.
All you have to do to enter is leave a comment on this post! Couldn't be easier, right? You have until tomorrow at 3 pm (Eastern Standard Time) when I will close the comments and use the random number generator to select a winner. I'll post the winner and all he or she has to do is contact me privately with his or her mailing address. Then, on Monday, I will ship out the prize.
Even if you never left a comment before don't let that stop you! This is a perfect time to come out of hiding. Good luck! =)
