Little Bleedin' Heart Cookies

Despite the slightly morbid name, these cookies are actually really delicious! They're sugary and sweet, and also prettttyyyy.

The idea started out pretty simple. I looked in the fridge one day and noticed that we had a large bowl of strawberries that were going bad, and knowing that they were most likely just going to get thrown away, I decided to bake them into something delicious!

First things first, I had to decide what exactly I wanted to do with the strawberries; and what was that little voice in the back of my mind saying? "Make strawberry filled cookies, Ruki! Makkee themmmm!".

And so, I started out with the basic recipe for sugar cookies. Why sugar cookies? Because for one, their flavor won't overpower the taste of the strawberries, and two, sugar cookies will bake in whatever shape you mold them!

Start by making the filling!

Strawberry Filling Ingredients

• 1/2 cup strawberry jelly
• 5 strawberries - cut into smaller pieces

Directions for the Jam

• Add both the jelly and the strawberries into a bowl and mash with a fork until it turns into a jam. Place in the fridge until later.

And then move to the cookies!

Sugar Cookie Ingredients

• 2 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking power
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
  1 egg 

Directions

• Preheat oven to 375 degrees F and grease a cookie sheet.
• Begin by combining the dry ingredients - flour, baking soda, baking powder - and mixing them together.
• In a separate bowl, whisk the butter and sugar together until they are smooth, and then add the egg and vanilla.
• Gradually add in the dry ingredients and mix until the dough pulls away from the side of the bowl - if it does not, slowly add more flour until it does.
• Roll the dough into 1 inch balls and place them on the sheet, then carefully press your thumb into the center of the ball in order to create a small hole to put the jelly. Repeat until all the dough is gone.
• Put the cookies in the oven for 8-9 minutes.
• Take them out of the oven and carefully spoon the strawberry filling into each of the holes in the cookies - be careful not to add too much, or they will fall out of the cookie while baking.
• After filling each cookie, place them back in the oven for 10-12 minutes or until the cookies are lightly browned on top. Let them cool for 10 minutes.

And then? Enjoy!

 

Copyrighted by Ruki

August 2010