Butter cookies with cheesecake filling and homemade strawberry jam


      These buttery and tender cookies are filled with cheesecake and strawberry jam and will be the center of attention on your Valentine's Day dinner.  
          
                 
                     dessertsandgoodfood.blogspot.com
Ingredients:

3 cups (340 g) all- purpose flour
1 teaspoon baking powder
3/4 teaspoon salt

2 sticks (230 g) unsalted butter 
1 cup (230 g) granulated sugar
2 teaspoon vanilla extract
1 large egg

Homemade strawberry jam,
recipe on the blog
Cheesecake filling, 
refer to cheesecake filling recipe
1- 2 1/2 inch heart shaped cookie cutters
1- 1 1/2 inch heart shape cookie cutter
2 baking sheets lined with parchment paper

In a bowl whisk together flour, baking powder, and salt.


In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar just to mix, about 30 seconds . Beat in the egg and vanilla extract just until combined.


Remove the mixer from the machine.  Sift a third of the flour mixture over the butter mixture. Using a spatula fold the flour into the butter mixture.  Repeat this process two more times and mix until no trace of the flour remains. Lightly sprinkle the work surface and gently press the dough together.

Divide the dough in half. Wrap half the dough with plastic wrap and refrigerate. 


Over a piece of plastic wrap flatten the other part of the dough to 1/2 an inch high. Cover the dough with plastic wrap and  transfer the dough to the refrigerator. Chill for at least 30 minutes.
To make the cookies:

Lightly flour the work surface and roll of the dough into a 1/4 inch thick rectangle.  To ensure I roll the dough evenly I use two strips of wood 1/4 inch thick.  There are other commercial products available that serve the same purpose if you prefer to buy one of those.  Make sure when using homemade tools that they are food safe.  I make sure my sticks are clean and buffed smooth and then I wrap them completely in plastic wrap.   


Use a 2 1/2 inch heart shaped cookie cutter to cut the dough. With the 1 1/2 cookie cutter cut the center of half the cookies to make a "window" when they are placed on top of one another.

Transfer the top of the cookies  to one baking sheet and the bottom part of the cookies  to another baking sheet lined with parchment paper. Transfer to the freezer and chill for 20 minutes.

 After cutting all the cookies, gently press all the scraps and chill  again before rolling out. The second bach will be as tender as the first. 

 Bake the bottom of the cookies at 350°F for 8 minutes or until the edges of the cookies begin to brown lightly.

 Bake the top of the cookies at 350°F for 7 minutes. 
Let them cool until set and then transfer to a cooling rack. 

I bake my cookies the they before I'm going to need them. To keep the crunch in the cookies fill them 30 minutes to 1 hour
before serving.

To fill the cookies:

                                         Dust the top of the cookies with powdered sugar.


 Spoon the cheesecake filling into a pastry bag fitted with a small round tip. Add the cheesecake filling to the bottom of the cookie and top with  the strawberry jam. Press the pieces together gently.

Happy baking!!!


If you have any final scraps you can bake tiny cookies! They are small and crunchy.  You can eat them alone or you can use them to garnish other desserts. 

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