Sugar cookie "tarts" filled with currant jelly for Valentine's Day.
You will need one heart cookie cutter about 1.5" wide and a smaller 1/2" or 3/4" cutter for the center hole in the top cookie. The smaller cutter may be heart shaped or round. (I have on oval one with scalloped edges.) Directions for rolling out the dough using parchment paper and very little flour are given below. You may roll out the cookies using your favorite method, but this method is easy and doesn''t use a lot of flour.
Cream butter and sugar thoroughly together. Beat eggs, water and vanilla until very light. Add to creamed mixture, beat well. To 1/2 cup sifted flour, add baking powder and sift into other ingredients. Beat until light, and then add enough flour to make a soft dough - I use the remaining 2-1/2 cups. (My mom''''s original recipe had that term: soft dough. The more flour you use, the crisper and flatter the cookies will be. Less flour makes them softer, but they will rise more and loose their shape a bit. Try to find the perfect medium.)
Place half the dough between two cookie-sheet sized sheets of parchment paper. With the parchment paper on the top and bottom, roll out to regular cookie thickness, about 1/8" - 3/16". Frequently flip the parchment paper and dough as you continue rolling to be sure the dough is flat on both sides (it sometimes gets creases). Place on a cookie sheet and place in the refrigerator until cool or overnight. Repeat for the other half. You may stack the halves.
Preheat oven to 450 degrees.
Gently peel the parchment paper from one side. Replace gently, and flip the dough. Peel the parchment paper from the other side. Lightly coat this side with flour. Gently rub the flour into the dough until there are no sticky parts. Flip the dough onto the rolling/cutting surface and remove the remaining parchment paper - no additional flour is needed. I use a marble pastry board.
Cut out two hearts per cookie. Cover the center of one heart with currant jelly - about 1/2 teaspoon depending on the size of the cookie. Cut a hole in the center of the other heart with a small cutter, 1/2" to 3/4" and place on top of the other cookie like a tart. Lightly press the edges together. If you get jelly on the edges of the bottom cookie, they will not stick together properly.
Reusing two sheets of parchment paper, place any remaining dough between the sheets and rolls again. Place back in the refrigerator to cool. Continue to use the dough in this way until it is gone. (The last few cookies will have a bit more flour and will not taste as sweet.)
Bake in a 450 degree oven for six minutes (or 440 in a convection oven for 4.5 minutes. They burn very easily. Remove as soon as the edges turn light gold (not brown!).
Let the cookies cool slightly before removing from cookie sheet.
Currant jelly has a very tart flavor, similar to cranberry jelly. The tartness of the currant blends beautiful with the sugar cookie sweetness. Use smaller cookie cutters, especially for the center hole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (403g) | ||
Recipe Makes: 4 Dozen | ||
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Calories: 1205 | ||
Calories from Fat: 70 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 236.9mg | 73 % | |
Sodium 3306.3mg | 114 % | |
Potassium 322.5mg | 8 % | |
Total Carbohydrate 254.2g | 75 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 248.1g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1205
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