Sweet & savory country cooking from my table to yours!

advertisement

Bleeding Heart Cookies

 

I was messing around in the kitchen with my sister the other day and decided to make some heart shaped shortbread cookies.  Then I decided to put some raspberry preserves in the center and top them with a little bit of sweet almond glaze.  Well…the raspberry filling sort of bubbled up and out of the centers, so I decided to call them Bleeding Heart Cookies. 

I hope you enjoy these buttery shortbread cookies as much as I did.

Print

Bleeding Heart Cookies


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 20

Description

These buttery shortbread cookies have a raspberry filling in the centers and a wonderful sweet almond glaze drizzled over the tops.


Ingredients

For the Cookies

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 large egg
  • 1 stick butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup buttermilk, not lowfat

For the Filling

  • Good quality seedless Raspberry preserves, 1 teaspoon per cookie.

For the Glaze

  • 1 cup powdered sugar
  • 1/4 teaspoon pure Almond extract
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350 degrees.

For the Cookies

  1. Mix flour and baking powder together in a medium bowl and set aside.
  2. Add the sugar, egg, butter, vanilla and almond extract to a large mixing bowl. Mix ingredients together with an electric mixer or by hand, until well combined.
  3. Add 1/2 of the flour and mix just to partially incorporate the flour. Add the buttermilk and mix to combine. Add the second half of the flour and mix just to incorporate.
  4. Roll cookie dough out on a floured surface to about 1/4″ in thickness. Cut with a heart cookie cutter, that’s approximately 3″ across the top and place on ungreased cookie sheets.

For the Filling

  1. Using a tablespoon measuring spoon, make an indentation in the center of each cookie. Fill the indentation with one teaspoon of Raspberry preserves.
  2. Bake for approximately 13-15 minutes until cookies are golden brown on bottom and just lightly browned on top. Transfer to a wire rack to cool.

For the Glaze

  1. Whisk together the powdered sugar, almond extract and milk in a measuring cup. Pour glaze into a small bottle with a tip, or snip the end off of a small bag, or use a cake decorating bag. Drizzle the glaze back and forth over each cookie. Allow glaze to set up on cookies the before storing.
  2. Store in an airtight container with wax paper between layers.

Notes

  • Recipe yields approximately 20 cookies if using a 3″ heart cookie cutter.
  • The amount of Raspberry preserves can be adjusted to your preferred taste.

advertisement