Heart-Shaped Raspberry Sugar Cookies
Author: Betty Crocker Cookbook
- ¾ cup shortening - part butter, softened (I used half of each.)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 & ½ cups all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon salt
- Raspberry Jam with the seeds
- *If using self-rising flour, omit baking powder and salt.
- Mix thoroughly shortening, sugar, eggs and flavoring.
- Blend in flour baking powder and salt.
- Cover; chill at least 1 hour. (I chill it 3 hours to overnight.)
- Heat oven to 400 degrees.
- On a lightly floured surface, roll dough ⅛ inch thick.
- (I roll mine just slight of ¼ inch thick.)
- Cut into heart shapes.
- Cut a hole in the center of ½ of the hearts.
- Place the hole-less heart on an ungreased baking sheet.
- Top that cookie with the center cut hearts.
- Fill hole with raspberry jam - to slightly mounded.
- Bake 8 to 10 or more minutes - watch carefully.
- Baking time will vary due to oven and thickness of cookies.
- You may benefit from baking a practice cookie.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2021/02/01/heart-shaped-raspberry-sugar-cookies/
3.5.3240