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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pastry Hearts

Makes: 52 servings Yield: 52 hearts
Prep 45 mins Chill 1 hr Bake 375°F 10 mins
Pastry Hearts
  • 2  cups  all-purpose flour
  • 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)

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)
  • Servings Per Recipe 52,
  • cal. (kcal) 73,
  • Fat, total (g) 5,
  • chol. (mg) 18,
  • sat. fat (g) 3,
  • carb. (g) 5,
  • pro. (g) 1,
  • sodium (mg) 61,
  • Percent Daily Values are based on a 2,000 calorie diet

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