Sour Hearts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g butter, soft
- 90 g clarified butter, soft
- 60 g suar, brown
- 300 grams flour
- 4 tablespoon sour cream
- 1 lemon (zest)
- 1 pinch (s) salt
- 200 g jelly (currant)
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Beat the butter, clarified butter, sugar, lemon zest and salt until frothy. Gradually knead in the flour and sour cream. Shape the dough into a ball, wrap in foil and cool for approx. 2 hours.
- Preheat oven to 180 degrees.
- Roll out the dough thinly on a floured surface, cut out about 100 hearts. In half, cut out a heart with a smaller shape. Knead the rest of the dough and repeat the process. Bake the cookies on a baking tray lined with baking paper for 10-12 minutes. Let cool on a wire rack. Brush whole hearts with jelly and place the perforated hearts dusted with powdered sugar on top.
- Good succeed!
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