“Occhio di bue” cookies (jam-filled sandwich cookies)
60
min
Medium
Shortcrust Pastry Hearts
Try these delicious heart-shaped cookies, perfect for a sweet and indulgent breakfast.
- Difficulty
- Easy
- Prep Time
- 50 min
- Cook Time
- 10 min
- Servings
- 6 people
Ingredients
- Danilo Baking Powder for Desserts, 1 bag
- flour, 170 g
- butter, 100 g
- sugar, 90 g
- egg yolks, 2
- salt, a pinch
Method
In a bowl, combine the flour, baking powder, butter, sugar, egg yolks, and a pinch of salt. Work the ingredients until you obtain a firm dough.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Roll out the dough to about 1 cm thickness and, using a heart-shaped cutter, press into the surface to make the cookies.
Place the hearts on a buttered and floured baking tray and bake at 180°C (350°F) for 10–15 minutes.
Once baked, let them cool before serving.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Roll out the dough to about 1 cm thickness and, using a heart-shaped cutter, press into the surface to make the cookies.
Place the hearts on a buttered and floured baking tray and bake at 180°C (350°F) for 10–15 minutes.
Once baked, let them cool before serving.
