Glazed Strawberry Heart Cookies
Feb 12, 2016 22:07:55 GMT -5
Post by Honoria on Feb 12, 2016 22:07:55 GMT -5
Glazed Strawberry Heart Cookies
1 1/2 cups powdered sugar
1 cup butter at room temperature
1 large egg
1 1/2 tsp vanilla extract
2 1/2 cups all purpose flour
1 1/2 oz (1/2 a regular four serving size Jello packet)
1 tsp baking soda
1 tsp cream of tartar
Filling:
1/4 cup strawberry jam or jelly
3/4 cup powdered sugar
Glaze:
1 1/2 cups powdered sugar
3 tbsp milk (enough to make a glaze you can drizzle, you may need more or less, start with 2 tbsp and add more if required).
Combine the dry ingredients (flour, jello powder, baking soda, cream of tartar) together and set aside.
In a bowl beat together the butter and powdered sugar.
Blend in egg and vanilla.
Gradually blend in dry mixture to wet ingredients. A soft dough will form.
Divide dough into two portions, cover them and refrigerate for about a 1/2 hour.
Roll out dough portions between sheets of parchment paper until they are 1/8" thick.
Cut out heart shapes.
Transfer heart shapes to an ungreased cookies sheet (I always use a silicone mat). I find chilling the cutouts before attempting to remove them from the parchment works best.
Leave at least 2.5 to 3" inches between each cookie, these spread a lot.
Combine filling ingredients and stir well.
Place about 1/2 tsp of filling into the center of each heart.
Cover with second cutout and press edges together with a fork.
Bake at 375F for about 12 minutes until edges and bottom are light brown.
Allow to cool slightly on cookie she and then transfer to wire rack to cool completely.
Combine glaze ingredients and drizzle over cooled cookies.
Allow glaze to harden and dry before storing in a covered container at room temperature.
1 1/2 cups powdered sugar
1 cup butter at room temperature
1 large egg
1 1/2 tsp vanilla extract
2 1/2 cups all purpose flour
1 1/2 oz (1/2 a regular four serving size Jello packet)
1 tsp baking soda
1 tsp cream of tartar
Filling:
1/4 cup strawberry jam or jelly
3/4 cup powdered sugar
Glaze:
1 1/2 cups powdered sugar
3 tbsp milk (enough to make a glaze you can drizzle, you may need more or less, start with 2 tbsp and add more if required).
Combine the dry ingredients (flour, jello powder, baking soda, cream of tartar) together and set aside.
In a bowl beat together the butter and powdered sugar.
Blend in egg and vanilla.
Gradually blend in dry mixture to wet ingredients. A soft dough will form.
Divide dough into two portions, cover them and refrigerate for about a 1/2 hour.
Roll out dough portions between sheets of parchment paper until they are 1/8" thick.
Cut out heart shapes.
Transfer heart shapes to an ungreased cookies sheet (I always use a silicone mat). I find chilling the cutouts before attempting to remove them from the parchment works best.
Leave at least 2.5 to 3" inches between each cookie, these spread a lot.
Combine filling ingredients and stir well.
Place about 1/2 tsp of filling into the center of each heart.
Cover with second cutout and press edges together with a fork.
Bake at 375F for about 12 minutes until edges and bottom are light brown.
Allow to cool slightly on cookie she and then transfer to wire rack to cool completely.
Combine glaze ingredients and drizzle over cooled cookies.
Allow glaze to harden and dry before storing in a covered container at room temperature.