Tuscan Bullseye Heart Cookies
Tuscan Bullseye Heart Cookies are delicate, buttery Italian cookies with a tender texture and a sweet jam-filled center. Their pretty heart shape makes them perfect for Valentine's Day, holidays, gifting, or enjoying with a cup of coffee.
Ingredients
- 1 stick of butter
- 1 cup sugar
- 1 medium Juice and zest from 1 lemon
- 2 Teaspoon vanilla
- 1 medium egg
- 2 medium egg yolks
- 21/2 -3 cups flour
- 2 tsp. baking powder
- 1/2 cup strawberry jam
- powder sugar for serving
Instructions
- Preheat your oven to 350- degrees. Bring your butter to room temperature, Line a baking sheet with parchment paper.
- In a bowl beat the butter with the sugar until light and fluffy ( about 2-3 minutes)
- Add the egg, and egg yolks one at a time , beating until well combined. Then add in the vanilla, lemon zest, and lemon juice beat until well combined
- Mix the flour and baking powder together, Slowly add in the flour mixing only until well combined. Use your hands to form the dough into a smooth ball. Cover and let rest in the refrigerator for at least 30 minutes.
- Bring the dough to room temperature. On a lightly floured broad roll the dough to a 1/4 inch thickness,
- Cut out the dough with a large heart shape cookie cutter. Then cut out half of the hearts with a smaller heart shaped cookie cutter.
- lay the cookies on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes.
- Let cool then sprinkle the cut out hearts with powder sugar. Spread the uncut hearts with strawberry jam. Assembly the cookies place the powder sugar cutout one on top of the strawberry spread one. Press the cookies together lightly.
Notes
Chill the shaped cookie dough before baking to help the hearts hold their shape and prevent the cookies from spreading in the oven.