Ingredients:
- 2 cups (500 mL) all-purpose flour
- 2 tbsp (30 mL) cornstarch
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) Organic Meadow Salted Butter, softened
- 1/2 cup (125 mL) Organic Meadow Light Cream Cheese, softened
- 1/3 cup (75 mL) granulated sugar
- 2 egg yolks
- 2 tsp (10 mL) vanilla extract
- 1 tbsp (15 mL) freshly grated lemon zest
- 1/2 cup (125 mL) raspberry jelly
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Instructions:
- In medium bowl, whisk together flour, cornstarch and salt.
- In large bowl, using electric mixer, beat together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks, vanilla and lemon zest until smooth. Stir in flour mixture just until incorporated. Cover dough with plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- Using a heaping tablespoon to measure, roll dough into 1-inch (2.5 cm) balls. Arrange on parchment paper–lined baking sheets, spacing about 2 inches (5 cm) apart. Press 2 thumbprint indentations into centre of each cookie to make a heart shape. Spoon 1/2 tsp (2 mL) jelly into each indentation.
- In batches, bake cookies for 16 to 18 minutes or until edges are golden and tops are set. Let cool completely on pan on wire rack.
Tips: Substitute raspberry jelly with strawberry jam or cherry jam, or
fill with chocolate hazelnut spread.
Store in airtight container at room temperature for 3 to 5 days.
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