Mark’s Hot Hearts

“I love these hot hearts!  The cardamom sets off the Jammin’ Jelly flavor really well.” —  Mark B, Massachusetts


2 cups all-purpose flour

1-1/2 tsp baking powderV-Day 2015

1/8 tsp salt

1/4 tsp ground nutmeg

3/4 tsp ground cardamom (addition for hearts)

3/4 cup granulated sugar

2/3 cup unsalted butter

1 tsp vanilla

1 egg

4 tsp milk

Hacienda Maize Fire-Roasted  Chile Jammin’ Jelly


Stir together flour, baking powder, salt, and cardamom.

In mixer bowl thoroughly cream together sugar, shortening, and vanilla.  Add egg and milk.  Beat till light and fluffy.

Blend cry ingredients into creamed mixture.  Divide dough in half; cover and chill at least 1 hour. On lightly floured surface, roll half the dough to 1/8-inch thickness.

Using a 2-inch-broad cookie cutter, (heart, circle, star…) cut into dough into cookies.  Place about 1/2 teaspoon red Jalapeno (currant) jelly on half of the cookies.  Top with remaining cookies.  Seal edges of filled cookies with tines of a fork.

Bake on ungreased cookie sheet in 375 oven for 8 to 10 minutes.  Remove to wire rack; cool.  Repeat with remaining dough.

! Savor !

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