Recipe created and prepared by Chef Crusco Catering in Austin, Texas
Ingredients
- 2 ¼ cups All-purpose Flour
- ¾ cup Powdered sugar
- ¼ tsp. Salt
- ¾ cup Unsalted Butter – cut into ¼-inch cubes and cold
- 1 large Egg yolk
- 1-2 tsps. Vanilla extract
- Filling: ½-3/4 cup Raspberry Marmalade (can us Chef Crusco’s Peach Marmalade OR Berry Compote recipe)
Directions
- Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until mixture becomes crumbly and sand like.
- Add egg, vanilla and keep pulsing until dough starts to clump together. If it is too dry, add a bit of water so that when pressed between your fingers the dough sticks together.
- Turn the dough onto a floured surface and form into a disc. Immediatley wrap with plastic wrap and refrigerate for at least 1 hour (best if overnight).
- When ready to cook, preheat oven to 350°F and line two sheetpans with parchment paper. Set aside.
- Roll out dough on a floured surface until it’s about ¼ inch thick. Cut hearts of dough using a cookie cutter (use whatever size you have – the larger you have the smaller the cookie yield).
- Using a smaller round cutter, cut a hole into the center of half of the cookies.
- Using a spatula, gently transfer cookies to the sheetpans (make sure to place 1-2 inches apart).
- Bake for 10-12 minutes or until cookies start to show some color around the edges. When ready, remove from the oven and allow them to cool for 10-15 minutes.
- Sift powdered sugar on top of the cookies with the holes. Put about ½-1 teaspoon of marmalade in the center of the whole cookies and then place the cookies with the holes on top (press to connect).
- You can store the cookies in the refrigerator for up to a week. Or just serve immediately with a delicious cup of coffee. Enjoy!
