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Heart Shaped Cookies or Filled Mini Turnovers
Heart Shaped Cookies or Filled Mini Turnovers
Cathy Kirkham
Dessert
I used Lingonberry jam which is a little tart for the turnovers, but you could use your favourite jam. For the heart shaped cookies I used raspberry or strawberry. As well I had leftover chocolate glaze from the turnovers that I piped around the edge of some of the cookies.
Ingredients
Dough
- ½ lb butter at room temperature
- ½ c sugar
- 1 egg
- 2 ½ c flour
- Jam for the cookies, your choice of Lingonberry, Raspberry or Strawberry
Directions
Heart Shaped Cookies
Roll the dough out to 1/4" thickness. Cut out with a heart shaped cookie cutter. Place on a parchment paper lined baking sheet. Using a smaller heart shaped cutter cut out the centre of half of your cookies.
Bake at 350°F until lightly browned, about 10-12 minutes.
Spread jam on the bottom cookies, (about 1 tsp) and place the cutout cookie on top. Pipe with chocolate glaze if desired.
Filled Mini Turnovers
Roll the dough out a bit thinner than for the cookies. Cut out circles using a 4" cutter. Place 1 ½ tbsp of jam filling in the centre of the circle. Brush the edge with a beaten egg, fold over and use a fork to seal the edges.
Bake at 350°F for 15 minutes or a little longer until they are golden brown. Drizzle with melted chocolate or sift icing sugar over top.
