Friday, February 14, 2014
Happy Valentine's Day!
This morning, I suddenly decided that I did indeed want to bring the kids teachers something for Valentine's. I hadn't planned on it, but hey - they sure deserve it, and besides, I like baking.
In the morning. Before breakfast.
No, not so much. But I did manage to swing these little vanilla heart cookies with dried sour cherries! 15 minutes from start to finish - really! Having a stand mixer is very convenient, but I think a food processor will work in a pinch. (But then, add the cherries by hand or they'll be too finely chopped.)
Vanilla Sour Cherry Hearts
15 large hearts
125 g cold butter
250 g flour
125 g powdered sugar
1/2 tbsp vanilla sugar (or 1/2 vanilla bean, scraped out)
1/2 egg (just crack it, whisk it a little, and use half.)
1/2 tsp baking powder
30 g dried sour cherries, coarsely chopped
Start by dicing the butter and mix with the flour. I use a Kitchen-Aid here but a food processor will work too. The butter should be very well distributed throughout the flour, and crumbly. Add vanilla, confectioner's sugar, egg and baking powder. If using a stand mixer, you can add the cherries too, but not if you're using a food processor with knives. Knead until you have a smooth dough.
Roll out the dough, not too thinly as it's prone to crumbling - mine was about 3 mm. Use a heart-shaped cookie cutter to make large hearts, place on a baking sheet and bake at 175°C for about 6-8 minutes. They should be lightly golden around the edges but not brown.
Cool on the baking sheets.