Boy, talk about coming in under the wire .... I just made these raisin hearts this morning so I guess technically I didn't even make the deadline. lol
These cookies were pretty easy to mix up but there were several steps for putting it all together. Nice looking cookies but in the end, the verdict from my family was "they're ok...nothing great".
My husband said that they were sort of dry due to the lack of filling. My son and daughter thought that they were bland. My daughter said that they would taste much better filled with chocolate chips. I laughed at that but then I thought of filling the dough with Nutella or something similar. HHHHmmmm......
(Can you picture a creamy chocolate filling spilling out as you take your first bite?)
In my opinion, I think that the cookies are too big. I think that they would taste much better if you were to use a small circle cutter -- something that's no bigger than 2 bites -- that way you could fill the cookie much easier and with the round shape, you would taste more of the filling in each little bite. Granted, this would take a lot more time to cut, assemble and bake. In the end, I think that it would be worth it.
Raisin Heart Pockets
from Martha Stewart
Makes about 30 cookies
* 2 2/3 cups all-purpose flour
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon freshly grated nutmeg
* 1 cup granulated sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 1 large egg
* 2 tablespoons whole milk yogurt
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon finely grated lemon zest, or more to taste
* Raisin Filling for Heart Pockets, or 1 1/2 cups lekvar (prune paste)
* Confectioners' sugar, for dusting
1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.
3. Divide dough into quarters. Place each quarter between 2 sheets of parchment paper. Roll out dough 1/8-inch-thick. Stack packages of dough on a baking sheet and refrigerate until chilled about 1 hour (or freeze for 30 minutes).
4. Preheat oven to 425 degrees. Line baking sheets with Silpats.
5. Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies and place half of them on a prepared baking sheet, leaving 1 inch between cookies.
6. Place a generous tablespoon of filling in the center of the hearts on the baking sheet. Spread filling leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork, to decoratively press the pocket edges together. Re-roll and chill any remaining dough scraps. Repeat process until all the dough and filling is used. If at any time dough becomes too soft to work with, return to refrigerator until chilled.
7. Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners' sugar. Store in an airtight container for up to 1 week.
** The only change that I made was to switch out the yogurt for sour cream that I had on hand. **
Makes about 1 1/2 cups
* 1 2/3 cups raisins
* 1/2 cup water
* 1/3 cup packed dark-brown sugar
* 1 tablespoon all-purpose flour
* 1 1/2 teaspoons finely grated lemon zest
* 3/4 teaspoon ground cinnamon
1. Combine the raisins, water, sugar, flour, lemon zest, and cinnamon in a small saucepan over medium heat. Bring to a simmer. Cook, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a food processor. Process until smooth. Refrigerate filling until cool and thickened slightly, about 1 hour.
If you're a cookie dunker, you might just be ok with this one.
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