心形果酱曲奇

材料
无盐牛油250克，切丁后室温放软
糖粉250克（另备适量装饰用）
青柠1个，果皮磨细碎
柠檬1个，果皮磨细碎
橙子1个，果皮磨细碎
面粉500克，过筛
清水60毫升
覆盆子果酱¾杯

做法
1.预热烤箱至200°C（或风扇模式下的180°C），在两个烤盘上铺上烘焙纸。
2.把无盐牛油和糖粉放进立式搅拌机的搅拌碗中，把扁平搅拌器和浇注护罩（如果有）配件装置好，设定速度2搅拌至混合均匀，提升至速度6继续搅拌2-3分钟至松白，不时用刮刀把留在搅拌碗侧面的材料刮下。
3.加入水果果皮碎和面粉，每次加少量，设定速度1搅拌至面粉与牛油混合物混合均匀，避免过度搅拌。
4.加水，设定速度1搅拌至刚刚成团，取出面团轻轻揉搓，然后把面团切半，用保鲜膜裹好其中一个。
5.在撒了少许面粉的案板上把一份面团擀平，用6厘米的心形曲奇模切出形状，然后把它们放在其中一个烤盘上（面团可以重新擀）。
6.把第二份面团擀平，用同样的心形曲奇模切出形状后，用小一号的曲奇模在每个饼干中心切一个洞，然后把切好的空心形曲奇放在第二个烤盘上，把剩余的面团用上述步骤重新擀平切好，保证最后心形和空心形的曲奇数量相同。放进烤箱烤约15分钟，把没有洞的心形曲奇在烤箱中多留2分钟，然后在烤盘中放凉。
7.曲奇完全放凉后，在有空心的曲奇表面撒上糖粉待用。把果酱搅拌至变软，然后把1小匙果酱涂在心形曲奇上，把撒了糖粉的曲奇轻轻压在上面，重复步骤处理所有曲奇，然后静置大约1小时，最后放入密封容器即可。

Jam filled heart cookies

Ingredients
250g unsalted butter, cubed and softened at room temperature
250g pure icing sugar (extra for dusting)
rind of 1 lime, finely grated
rind of 1 lemon, finely grated
rind of 1 orange, finely grated
500g plain flour, sifted
60ml water
¾ cup raspberry jam

Method
1.Preheat oven to 200°C (180°C fan forced). Line two baking trays with baking paper.
2.Place butter and icing sugar into the mixing bowl of a stand mixer. Attach the flat beater and pouring shield (if available) and mix on speed 2 until incorporated. Increase to speed 6 and mix for 2-3mins or until very pale, light and fluffy. Scrape down sides of bowl regularly with a spatula.
3.Add rinds and flour, a little at a time and mix on speed 1 until flour is combined into butter mixture. Do not over mix.
4.Add water and mix on speed 1 until mixture just comes together. Remove dough and knead lightly. Cut dough in half and cover one with plastic wrap.
5.Roll out the first disc on a lightly floured surface and cut out cookies using a 6cm heart shaped cutter and place these on one baking tray (the dough can be re-rolled).
6.Roll out the second disc, cut out cookies using the same cutter, then cut a hole in the centre of each of these using a smaller cutter and place on the second tray. Repeat with any remaining dough, to have the same number of hearts and hollow hearts. Bake cookies for about 15mins, letting cookies without holes remain in the oven an extra 2mins. Cool on the tray before filling.
7.When cookies are completely cool, dust cut cookies with icing sugar and set aside. Stir jam to soften and spread a teaspoonful of it over the bottom of heart cookie. Gently press a dusted cookie on top and continue to fill the others. Let them set for about an hour before storing in an airtight container.

食谱提供
KitchenAid

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TEXT 若昕 PHOTOS KitchenAid