Inna’s Culinary Inventions

These cookies were the last thing baked at Francis and my old apartment before we moved into our townhome. It was also the last thing I baked for my classmates this year (for my Human Growth and Development small group) before we left for six weeks of summer break. I was mainly looking for a recipe to use up the strawberry and raspberry jam that I had left in my nearly-empty refrigerator and stumbled upon this delicious recipe. The fact that they are hearts is mostly an accident. You see, the only cookie cutters that I have are hearts and Hannukah cookie cutters. I didn’t have plain circle cutters and I figured that Hannukah ones would just be a little TOO out there…so heart ones were my only other option. Anyway, that’s why I ended up changing the name of these cookies…because in the end, they looked like little bleeding hearts.

Bleeding Heart Cookies

Bleeding Heart Cookies

bleeding heart cookies

Ingredients:
1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup raspberry jam
1 cup confectioners’ sugar
1 tablespoon hot water

1. Cream butter. Add sugar, combining well. Beat in egg and vanilla. Add flour and baking powder gradually.
2. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into whatever shape you like, and place on un-greased baking sheets.
3. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
4. Spread half of the cookies with jam, and top with remaining cookies.
5. Combine confectioners’ sugar, and enough hot water to make a thin icing. Frost tops of cookies

Adapted from Amber’s Delectable Delights