Heart-Shaped Puzzle Cookies
These raspberry heart-shaped puzzle cookies are the best sweet treat to impress your loved one on Valentine's day! A homemade batch of iced heart cookies is better than any store-bought cookie box.
- Total Time: 1 hour, 30 minutes (plus chilling time)
- Yield: 12 1x
- Category: Cookies
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the cookie dough:
- 6.2 oz (175 g) butter, softened
- 1/2 cup + 1 tablespoon (125 g) granulated sugar
- 0.4 oz (10 g) freeze-dried raspberries
- 1 egg
- 7 tablespoons (50 g) hazelnut flour
- 1/2 cup (50 g) almond flour
- 2 cups (250 g) all-purpose flour
For the pink royal icing:
- 1 cup + 3 1/2 tablespoons (150 g) powdered (icing) sugar
- 1 large egg white (30 g)
- several drops of red food color
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make the raspberry powder, place freeze-dried raspberries in the bowl of a food processor and crush dry berries. Pass the powder through a fine-mesh sieve/mini strainer.
- To make the cookie dough, place butter, sugar, and raspberry powder in the bowl of a stand mixer and mix. Add the whole egg, hazelnut, and almond flour and continue to mix. Add the sifted flour and mix just to combine. Take the cookie dough out of the bowl and shape a ball. Using a rolling pin, roll the dough between two parchment paper sheets sprinkled with powdered (icing) sugar. The thickness of the dough has to be about one centimeter. Refrigerate for one hour.
- To make the pink royal icing, whisk the egg white with powdered (icing) sugar and 3 to 4 drops of red food color (the intensity of the color is up to you) with an electric mixer. Take the cookie dough out of the fridge and spread a thin layer of royal icing with a bent spatula.
- Preheat oven to 300 F/150 C. Cut out cookie-hearts with a heart cookie cutter and a puzzle heart cookie cutter and place them on a baking sheet covered with the parchment. The dough is quite hard, cutting the cookies is a little tricky. Remove them from the cookie-cutter by pushing them from underneath. Bake for 12 to 15 minutes. Remove cookies from the oven and let them cool.
Notes
- Make dried raspberries out of fresh berries. Preheat oven to 195 F/90 C. Place 1.8 oz (50 g) fresh raspberries on the parchment paper and bring in the oven. Let berries dry for 2 hours, stirring every 30 minutes. Let them cool down and crush into raspberry powder (you will get about 0.4 oz (10 g).
- Leave the royal icing white or make half of the icing white and another half pink. Mix colors, spreading the icing over the cookie dough with a bent spatula, if desired.
- The remaining cookie scraps (falls) are not pretty as heart-shaped cookies, but you could bake them as well. They are delicious!
- Store cookies in a dry, airtight container in a cool place for up to 2 weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 328
- Sugar: 23.4 g
- Sodium: 92 mg
- Fat: 17 g
- Saturated Fat: 7.9 g
- Carbohydrates: 41.2 g
- Fiber: 1.7 g
- Protein: 4.5 g
- Cholesterol: 45 mg
Find it online: https://www.bakinglikeachef.com/valentines-raspberry-cookies/