Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 egg
- 1/4 tsp vanilla extract (you may substitute almond extract if you wish)
- 1/4 cup milk (I used vanilla almond milk for an extra vanilla-y kick)
- 1/4 cup strawberry or raspberry preserves (I used strawberry)
- Heart shaped cookie cutters
- parchment paper to line the baking sheet with
Directions
Preheat oven to 350°F
the softened butter and sugar in a medium mixing bowl using an electric
mixer set on low to medium speed, continue mixing until the mixture
looks light yellow and fluffy
Add the remaining ingredients and mix with mixer until a solid dough-ball forms
Allow dough to chill in refrigerator for approximately two hours
Once dough is chilled roll it onto a well floured surface until it is approximately 1/2 inch thick
the dough using the large to medium sized heart-shaped cookie cutter
and place half of the cookies onto the parchment lined baking sheet
You may need to re-roll the dough a few times to get 24 heart shaped cookies
the remaining 12 cookies, use the smallest heart shaped cookie cutter
to cut a smaller heart shape into the center, set aside
spread about 1/2 teaspoon of preserves onto the cookies that are already on the parchment paper
Once the preserves are spread, top with the remaining cookies that have the smaller heart cut into them
Bake for 15 to 20 minutes or until golden brown
Allow to cool for about 15 minutes before serving. You may top with some powdered sugar if you wish.