Raspberry And Lemon Curd Heart Cookies

1. 1

   In a food processor, combine flour, powdered sugar and butter until mixture resembles fine breadcrumbs. Add egg, 1 tbsp water and vanilla. Process until mixture just comes together. Turn out onto a lightly floured surface and gently knead until smooth. Shape into a disc, wrap in plastic wrap and chill for 30 mins.

2. 2

   Preheat oven to 350u00b0F. Grease 2 baking trays and line with parchment paper.

3. 3

   Roll dough out until 1/8 inch thick. Using a 2 3/4 inch cutter, cut out 40 hearts from dough, re-rolling scraps if necessary. Place 20 cookies on the lined trays. Gently press a lollipop stick, 3/4 inch into the base of each heart. Using a 1 3/4 inch cutter, cut the center out of remaining 20 cookies. Bake cookies for 10 mins, rotating trays halfway through cooking time, or until light golden brown. Let cool on trays.

4. 4

   Spread cream cheese over 1/2 the solid hearts. Sandwich with 1/2 the hollow hearts. Spoon a little lemon curd into the centers and smooth the surface using the back of a spoon.

5. 5

   Place raspberry jam in a small saucepan over low heat. Cook, stirring, for 2 mins, or until jam melts. Strain through a fine-mesh sieve into a small heatproof container. Spread a little jam over remaining solid heart cookies. Sandwich with remaining hollow hearts. Spoon remaining jam into the center of each cookie. Let cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.