Today I have a real hit for you! DELICIOUS, tender butter cookies with a hint of lemon, filled with raspberry jam, lightly dusted with icing sugar – in the shape of envelopes with a hidden heart… Such beautiful love letters for Valentine’s Day…💌 They taste just as good as they look! You can’t tear yourself away from them… 😋 The recipe for the dough is inexpensive and very simple, and making the cookies is also child’s play. All you need to do is cut out squares and hearts and stick them in the shape of envelopes. If you don’t have a heart shape, simply cut a pattern out of paper and cut out the hearts with a knife. These cookies are very quick to make, they won’t give you any trouble, I promise!
I once saw similar envelopes without hearts on Pinterest. I decided to make my own version using my tried and tested shortcrust pastry recipe. I thought that extra hearts would be a wonderful decoration for the envelope, and so my Valentine’s love letters were created… 😍
You can wrap such cookies beautifully in cellophane, tie them with a ribbon and you have the most beautiful, handmade gift for your loved one… straight from the heart… 💝 I am convinced that anyone you give them to will love them and be so happy!
Print recipeDiesen Beitrag gibt es auch auf:
Deutsch
Love letter cookies for Valentine's Day (edible gift idea)
Ingredients
1 Tasse = 250 ml
—INGREDIENTS (for about 16 – 17 cookies):
250 g whole wheat flour (1.5 cups)
70 g ising sugar (0.40 cup)
1 egg yolk
175 g cold butter
zest grated from 1 lemon
2 tablespoons cold water
a dash of red food colouring
.
—ADDITIONAL FOR DECORATION:
raspberry (or strawberry) jam
icing sugar for sprinkling
Directions
- Cut the butter into cubes. Put the flour, icing sugar, egg yolk into the bowl of a mixer or on a pastry board and add the butter and lemon zest. Knead with a mixer or by hand into a smooth dough – halfway through kneading, add 2 tablespoons of cold water.
- Remove the dough from the bowl and divide into two parts: 2/3 and 1/3. Add red food colouring to the smaller part (1/3) and knead the dough again with a hook or by hand to create a uniform colour. Wrap the doughs separately in cling film and store in the fridge for 30-40 minutes.
- Preheat the oven to 180 degrees C (top to bottom). Line an oven tray with baking paper.
- Roll out the light-coloured dough into a sheet about 3 mm thick and cut into squares of about 8 cm. In addition, roll out a 1 cm thick strip and cut into squares – you will use these to “seal” the centre of the envelope. Roll out the red dough to a thickness of approx. 3 mm and cut out hearts with a pastry cutter or knife.
- Place 1/2 teaspoon of jam in the corner of each square and fold the squares into an envelope (first fold the corner with the jam, then fold the side corners towards the center). Insert the heart shape from the top of the envelope and place a tiny square on the place where the side corners are glued. Press lightly to make them stick. Repeat all until you run out of dough.
- Place the cookies on a baking tray and bake for about 15 – 17 minutes until golden brown on top. After baking, leave them to cool and then sprinkle with ising sugar.
Enjoy!
