Ingredients3 cups all-purpose flour
5 egg yolks
1 cup butter, softened
1/2 cup plus
2 tbsp. sugar
1/2 tsp. vanilla extract
2 egg whites, lightly beaten
1/3 cup ground walnuts
1 1/2 cups seedless raspberry jam
Instructions In a large bowl, mix the flour, egg yolks, butter, 1/2 cup sugar and vanilla extract, then knead until it forms a soft dough. Chill for 30 minutes. On a floured surface, roll the dough to 1/8 inch thick. Cut a heart for the bottom of the cookie sandwich, and a heart with a smaller heart cut in it for the top. Brush the tops with the egg whites. Mix the walnuts with the 2 tablespoons of sugar and sprinkle on the cookie tops. Place on an ungreased cookie sheet and bake in a preheated 350-degree oven for 10 minutes. Cool. Spread the bottom hearts with a layer of jam and put the tops on. Makes about 26.
I have an idea about making a heart shape cake out of my grandma's famous cake recipe. I wonder if the frosting will go with it too? Just for my lovebug<3
Homemade or box brownies. After you have your brownies made you can have a heart shape stenzel and some powdered sugar to make this.
Gifts for children to wear...
Fudge candy?
Ingredients
DARK CHOCOLATE LAYER:
1 1/4 cups semisweet chocolate chips
1/2 cup sweetened condensed milk
Dash of salt
WHITE CHOCOLATE LAYER:
1 1/4 cups white chocolate chips
1/2 cup sweetened condensed milk
Dash of salt
OTHER INGREDIENTS AND MATERIALS:
Aluminum foil
64 conversation hearts
64 red foil bonbon cups or mini muffin cups
Clear or red cellophane wrap, cut into 64 5- by 6-inch rectangles
Sparkly pipe cleaners in red, pink, or silver
Instructions
Line an 8-inch square pan with aluminum foil. Set aside.
In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.
In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.
While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.
Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it as shown on page 53, using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.
DARK CHOCOLATE LAYER:
1 1/4 cups semisweet chocolate chips
1/2 cup sweetened condensed milk
Dash of salt
WHITE CHOCOLATE LAYER:
1 1/4 cups white chocolate chips
1/2 cup sweetened condensed milk
Dash of salt
OTHER INGREDIENTS AND MATERIALS:
Aluminum foil
64 conversation hearts
64 red foil bonbon cups or mini muffin cups
Clear or red cellophane wrap, cut into 64 5- by 6-inch rectangles
Sparkly pipe cleaners in red, pink, or silver
Instructions
Line an 8-inch square pan with aluminum foil. Set aside.
In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.
In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.
While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.
Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it as shown on page 53, using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.
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