Saturday, January 23, 2016

Cookie Butter and Raspberry Jam Heart-print Cookies

Who doesn't love Valentine's Day? I'm a sucker for anything heart shaped (as you can tell from the blog logo). This month's Creative Cookie Exchange theme was Hearts/Love....totally up my alley.

I had a total baking fail with my Raspberry Palmiers so I went with these Cookie Butter and Raspberry Jam "Heartprint" Cookies. The heart shape makes them perfect for Valentine's Day, but really they would be cute for any occasion especially if you're a cookie butter fan like I am!

Cookie Butter & Raspberry Jam Heart-print Cookies
Makes 24 cookies

Note: This recipe requires a total of 30 minutes of chilling time

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup Trader Joe's Cookie Butter (or Speculoos Cookie Butter)
1 large egg, room temp
1/2 teaspoon vanilla extract
1/3 cup seedless raspberry jam


Place the raspberry jam in a small bowl and stir to loosen. Set aside.

Whisk the flour, baking powder and salt in a medium bowl. Set aside.

Place the butter and both sugars in the bowl of your electric stand mixer fitted with the paddle attachment (or use your electric hand mixer). Cream the butter and sugars together on medium speed until light and fluffy (approx. 1 minute). Scrape down the beater and the bottom and sides of the bowl with a rubber spatula.

Add the cookie butter and mix on low speed until combined.

Add the egg and vanilla and mix on low speed until combined. Scrape down the paddle and bottom & sides of the bowl again.

Add the flour mixture and mix just until combined.

Refrigerate the dough for 10 miunutes to make it easier to handle.

Remove the dough from the fridge and roll into 1 1/2" balls.

Line 2 large cookie sheets with parchment paper. Place 12 balls approx. 2" apart on each cookie sheet. With the palm of your hand (or bottom of a glass), flatten each ball into disk approx. 1 3/4" in diameter.

Using your finger, or the bottom of a wooden spoon, make a heart pattern into the top of each cookie. Refrigerate for 20 minutes.

While the dough is chilling, preheat the oven to 350f

After 20 minutes, place the baking sheets in the oven and bake approx. 10 minutes. The cookies should look slightly set but should not be all the way done.

Remove from oven. At this point, the heart pattern will probably have faded quite a bit. Using your finger, or bottom of a wooden spoon, reshape the heart pattern. Fill each heart with raspberry jam and return to the oven to bake for another 2 minutes.

Remove from the oven. Cool on the cookie sheets for 30 seconds then remove to a wire cooling rack to cool completely.

These cookies are best the same day they are made/. Store leftovers tightly covered in an air tight container for up to 1 day.

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