It does take some effort to make these cookies, but they come out beautiful! This is actually the first cut out cookie recipe I have gotten to work. The flavor reminds me a little of a gingerbread man, but with raspberry jam. They will be a new Christmas tradition. I can’t wait to see what my coworkers think! Thank you for the idea. They were fun making and can’t wait to make them again.
Christmas Heart Cookies
- 1-1/4 cups butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups ground almonds
- Raspberry jam
- Confectioners’ sugar
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape.
Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners’ sugar; carefully place over jam.