Cherry Hearts
You can never have too many beverage recipes, so give Cherry Hearts a try. This recipe serves 5. One serving contains 653 calories, 3g of protein, and 41g of fat. For 88 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 8 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. It is brought to you by The Baking Pan. If you have unsalted butter, cherry juice, cornstarch, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 9%. Similar recipes include Cherry Shortbread Hearts, Cherry shortbread hearts, and Chocolate Cherry JuJu Hearts.
Servings: 5
Preparation duration: 180 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking powder
¼ cup red maraschino cherry juice
4½ teaspoons cornstarch
2 large eggs
½ cup granulated sugar
1 cup granulated sugar
12 red maraschino cherries, finely chopped
½ cup freshly squeezed orange juice
1 teaspoon salt
1 cup unsalted butter, room temperature
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
Equipment:
hand mixer
spatula
bowl
plastic wrap
wooden spoon
sauce pan
rolling pin
cookie cutter
baking sheet
wire rack
Cooking instruction summary:
In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking powder and salt; stir to mix.Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.In a small heavy saucepan over medium heat, combine cherries, cherry juice, orange juice, sugar, cornstarch, and butter; bring to a boil, stirring constantly with a wooden spoon or rubber spatula so the mixture does not burn. Boil and stir for one minute. Remove from heat. Cool, and then refrigerate to chill.On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a inch thickness. Cut dough into hearts or other desired shapes using a 2 inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)Place one half of the cutout dough shapes 2 inches apart on baking sheets. Spoon about teaspoon of the chilled cherry filling in the center of each cookie.Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of the remaining 2 inch cutouts. Place over the filled cookies and gently press the edges together. Fill the centers with additional filling if needed. Re-roll the scraps, or bake the 1 inch heart shapes separately.Bake: Bake 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Step by step:
1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
2. Add eggs and vanilla; beat until thoroughly mixed.
3. Add flour, baking powder and salt; stir to mix.Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.In a small heavy saucepan over medium heat, combine cherries, cherry juice, orange juice, sugar, cornstarch, and butter; bring to a boil, stirring constantly with a wooden spoon or rubber spatula so the mixture does not burn. Boil and stir for one minute.
4. Remove from heat. Cool, and then refrigerate to chill.On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a inch thickness.
5. Cut dough into hearts or other desired shapes using a 2 inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
6. Place one half of the cutout dough shapes 2 inches apart on baking sheets. Spoon about teaspoon of the chilled cherry filling in the center of each cookie.Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of the remaining 2 inch cutouts.
7. Place over the filled cookies and gently press the edges together. Fill the centers with additional filling if needed. Re-roll the scraps, or bake the 1 inch heart shapes separately.
Bake
1. Bake 10 minutes or until cookies are set and the edges are very lightly browned.
2. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Nutrition Information:
covered percent of daily need
