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Raisin Heart Pockets
Recipe Summary
Yield: Makes about 30 cookies
Ingredients
Ingredient Checklist
2 2/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
2 tablespoons whole milk yogurt
2 teaspoons pure vanilla extract
1/2 teaspoon finely grated lemon zest, or more to taste
Raisin Filling for Heart Pockets, or 1 1/2 cups lekvar (prune paste)
Confectioners’ sugar, for dusting
Gallery
Raisin Heart Pockets
Recipe Summary
Yield: Makes about 30 cookies
Gallery
Raisin Heart Pockets
Raisin Heart Pockets
Raisin Heart Pockets
Recipe Summary
Yield: Makes about 30 cookies
Recipe Summary
Yield: Makes about 30 cookies
Yield: Makes about 30 cookies
Makes about 30 cookies
Ingredients
Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 large egg
- 2 tablespoons whole milk yogurt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon finely grated lemon zest, or more to taste
- Raisin Filling for Heart Pockets, or 1 1/2 cups lekvar (prune paste)
- Confectioners’ sugar, for dusting
Directions
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.
Divide dough into quarters. Place each quarter between 2 sheets of parchment paper. Roll out dough 1/8-inch-thick. Stack packages of dough on a baking sheet and refrigerate until chilled about 1 hour (or freeze for 30 minutes).
Preheat oven to 425 degrees. Line baking sheets with Silpats.
Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies and place half of them on a prepared baking sheet, leaving 1 inch between cookies.
Place a generous tablespoon of filling in the center of the hearts on the baking sheet. Spread filling leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork, to decoratively press the pocket edges together. Re-roll and chill any remaining dough scraps. Repeat process until all the dough and filling is used. If at any time dough becomes too soft to work with, return to refrigerator until chilled.
Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners’ sugar. Store in an airtight container for up to 1 week.
Reviews (5)
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6 Ratings
5 star values:
3
4 star values:
2
3 star values:
0
2 star values:
1
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0
Reviews (5)
Add Rating & Review
6 Ratings
5 star values:
3
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
3
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
6 Ratings
5 star values:
3
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
6 Ratings
5 star values:
3
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/14/2009
i have raison pie filling...do you think that would work with these???
Martha Stewart Member
Rating: Unrated
02/12/2009
Made these with cherry preserves and the first batch leaked all the jam. First thing, the smaller the cookie cutter, the harder it is to seal the cookies. I cut out all the cookies and then rolled the tops a little thinner and wider so that the top cookie would be bigger, to create a hump over the jam and get a really good seal. Second, keep the jam cold so it stays as solid as possible. Very cute, but as usual with Martha's recipes, some modifications to the directions are required,
Martha Stewart Member
Rating: Unrated
05/27/2008
The cookies are very lucious with red raspberry preserves.
Martha Stewart Member
Rating: Unrated
02/07/2008
At home, we made a much less fancy version of these with a plain raisin
Martha Stewart Member
Rating: Unrated
02/14/2009
i have raison pie filling...do you think that would work with these???
Rating: Unrated
Rating: Unrated
02/12/2009
Made these with cherry preserves and the first batch leaked all the jam. First thing, the smaller the cookie cutter, the harder it is to seal the cookies. I cut out all the cookies and then rolled the tops a little thinner and wider so that the top cookie would be bigger, to create a hump over the jam and get a really good seal. Second, keep the jam cold so it stays as solid as possible. Very cute, but as usual with Martha's recipes, some modifications to the directions are required,
Rating: Unrated
05/27/2008
The cookies are very lucious with red raspberry preserves.
Rating: Unrated
02/07/2008
At home, we made a much less fancy version of these with a plain raisin
All Reviews for Raisin Heart Pockets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raisin Heart Pockets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
