Pastry Hearts

Santa may have his workshop where he cranks out all the toys, but over here I have my cookie shop going full steam ahead.  I wanted to sit down for a moment to share some cookies with you and some tips that can turn you into a cookie-making factory in no time.  I wish not a creature was stirring in this house; but I have all the girls home and extras too.  We are keeping ourselves busy; making sure there will be a plate of cookies left for Santa on Christmas Eve.  I hope your preparations are going well and you aren't stressed at all.  Grab yourself a cup of tea and enjoy some cookies with me.

Find your recipes and check them twice.  Be sure and stock up on all the necessary supplies.

Got Butter?

Make sure and make some old favorites everyone is looking forward to, such as chocolate crinkles, sugar cookies and toffee crackles.

Have lots of containers on hand because you will want to share.

But don't forget to make the ones you have been waiting for all year long!

I've had this recipe for so long I'm not sure where it came from, but it's my favorite cookie at Christmas time.

Pastry Hearts 

2 cups all-purpose flour

1/4 tsp. salt

1 cup unsalted butter, cut up - room temperature

1 8 oz. package cream cheese, cut up - room temperature

Small amount of preserves 

Almond paste

1large egg, beaten mixed with 1 tbsp. water

Coarse sugar

Save yourself lots of clean up time and have this in your drawer.  This is my secret weapon when it come to rolling out sticky dough.  

In a food processor bowl, combine flour and salt.  Cover and process until mixed.  Add the butter and cream cheese; process until well combined.  (Or use a mixer).  Divide dough in half.  Wrap in plastic wrap; chill 1 hour or until easy to handle.  On floured surface, roll dough, to 1/8 inch thickness.  

Cut out cookies with a 2" heart shaped cutter.

On half of the hearts, place scant 1/4 tsp. of preserves and a small amount of almond paste on the center of each heart.  Combine beaten egg and water.  Brush cookie edges with egg mixture.  Top each cookie with a plain heart cutout.  Lightly press edges together, then seal with tines of a fork all around edges.

Brush finished cookies with egg mixture, then sprinkle with coarse sugar.    Place on an ungreased cookie sheet.  Bake in 375 degree F oven for 10-12 minutes.

The girls started calling these puffy hearts a long time ago, maybe you can see why!

I've got our plate all ready for Santa to come; hoping you do too.

Well it's back to the cookie mines for me.  Wishing all of you Happy Holidays, Merry Christmas or whatever that may be.

Enjoy,

Gina