This recipe is from my newest cookbook, Homemade by Clodagh Mckenna. Purchased here. These cookies are delicious, however I found them difficult to make. I’m not sure where I went wrong, the recipe is very simple and straight forward. Confused still. I followed the recipe and could not get the dough to form, it was all crumbly. I fixed that easily by adding more butter, 2 extra tablespoons. I left the dough over night, and had problems trying to roll it out. It was all crumbly again so I ended up pounding small pieces to make one cut-out at a time. It worked though.
- 2 + 1/4 sticks unsalted butter; softened
- 2 + 3/4 cups all-purpose flour
- 1 cup confectioners’ sugar
- pinch of sea salt
- 2/3 cup strawberry or raspberry jam
Beat the butter until it is light and fluffy. Add the flour, confectioners’ sugar, and salt. Combine all the ingredients until you have a nice dough. Wrap the dough ball in plastic wrap and chill in the refrigerator for 1 hour.
After chilling, preheat the oven to 350° F. Split the dough into two separate parts. For the first half, roll out the dough and cut into rounds with a circular-shaped cookie cutter. I think mine was 3 inches. Place cookies on a sheet with parchment paper. For the remainder of the dough, make the same cut outs but also use a heart shaped cutter n the centre and place on another baking sheet lined with parchment.
Bake both sets of cookies in the oven for 6-8 minutes. Let cool. Spread half of the cookies with jam and cover with the cutout heart cookies. Enjoy!
Recipe from Homemade by Clodagh Mckenna