Pastry Hearts

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2 users rated this recipe an average rating of 1.5
Makes:
52 servings
Yields:
52 hearts
Prep:
45 mins
Chill:
1 hr
Bake:
10 mins 375°F
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Pastry Hearts

Ingredients
1/4
teaspoon salt
1
cup butter (no substitutes), cut up
1
8 ounce package cream cheese, cut up
 
Apricot, peach, raspberry, strawberry, or cherry preserves
 
Almond paste
1
beaten egg
1
tablespoon water
 
Coarse sugar (optional)

Directions

  1. Combine flour and salt in a food processor bowl. Cover and process until mixed. Add butter and cream cheese; process until well combined. (Or, beat together softened butter and cream cheese in a medium mixing bowl with an electric mixer until combined. Add the flour and salt; beat on low speed just until combined.) Divide dough in half. Wrap in plastic wrap and chill 1 hour or until easy to handle.
  2. Roll each portion of dough on a lightly floured surface until 1/8 inch thick. Cut out cookies with a floured 2-inch heart-shape cutter. Place half of the cutouts on an ungreased cookie sheet. Place a scant 1/4 teaspoon each of preserves and almond paste in the center of each heart. Combine beaten egg and water. Brush cookie edges with egg mixture. Top each cookie with a plain heart cutout. Lightly press edges together; seal with a fork around all of the edges.
  3. Brush finished cookies with egg mixture; if desired, sprinkle tops lightly with coarse sugar. Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Transfer to wire racks and cool. Makes about 52 hearts.

Nutrition Facts

(Pastry Hearts)
    Per serving:
  • 73 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 18 mg chol.,
  • 61 mg sodium,
  • 5 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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