Valentine Heart Cookies Strawberry Jam Filled Valentines Day Food

VALENTINE COOKIES

Steps:

• In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
• To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
• Heat oven to 350 degrees with two racks centered. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
• To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam.

VALENTINE HEART COOKIES / STRAWBERRY JAM FILLED VALENTINE'S DAY

Steps:

• Add Icing sugar and increase the speed of your electric mixer. Beat it until the sugar grains are super fine by scarping the bowl occasionally.
• Add the eggs mixing in one at a time.
• Slowly add flour in the mixer bowl, beat it until it gets combined well and the mixture is fluffy. Gather the flour towards the centre with a rubber spatula or a wooden spoon and beat it once again.
• Now reduce the mixer speed of your electric mixer to low and add the rest of the ingredients and blend again slowly until it is mixed well.
• Now divide the dough into two equal portions. Lay a plastic wrap on your counter. Take one part and put it between two plastic wraps / sheets or wax paper. Roll the dough out with a rolling pin to about ¼ inch thick.
• Peel off the plastic sheet from the top and and then cut out the shapes with a round cookie cutter to get 7cm round cookies.
• Do the same with the other part of the dough, what you have done with the first part of the dough.
• Gently press a 5cm heart-shaped cutter into the centre of each round,.
• With a 5 cm heart shaped cookie cutter, make hearts by pressing into the centre of each round. Cut out as many cookies as you can. Keep aside the scraps. You can combine it with the scraps from the second disk, roll it, cut it again with the cookie maker and make more cookies.
• Now place the heart shaped cookies on the top of the round shaped cookies.
• Take jam in a bowl and add one tablespoons water. Mix it well with a spoon, so that it would be little more pliable before dolloping on the cookies.
• Take a piping bag and fill it with the jam. Cut out the edge of the piping bag slightly.
• Fill each heart shaped space with jam starting at the edges of the hearts and then towards the centre. Don't fill the hearts with the jam too much.
• Sprinkle powdered sugar on the top of all cookies.
• Line a baking sheet with a wax paper. Transfer these cookies to the baking sheet by leaving little space between the cookies.
• Bake the cookies at 170 degree Celsius for 15 to 18 minutes or until it turns golden brown rotating the sheets halfway through baking.
• Transfer cookies to a wire rack to completely cool.
• Serve Valentine Heart Cookies / Custard Cookies with jam Garnish with your valentine and your loved ones.

STRAWBERRY VALENTINE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set and edges begin to brown. Cool 2 minutes before removing to wire racks to cool completely. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set. , In a small bowl, beat butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies.