“You’re My Jam!” Heart Cookies
Welcome to my latest series in partnership with Parenting OC Magazine called, Cooking with Kids, where each month we highlight a new recipe that is both educational and fun for the whole family. This month is a Valentine Day’s twist on traditional Norwegian cookies. Similar to Polish Kolaczki, these cookies are jam-filled but instead of a cream cheese base they are made with cottage cheese to create a more flakey texture similar to a turnover pastry. Give it a heart shape, and voilà a tasty Valentine treat! What better way to share the love than with sugary goodness? So put on your aprons little chefs (and big ones too!), let’s get baking!
Ingredients:
- 1 cup of vegan butter (room temperature)
- 1 cup of vegan cottage cheese (or vegan ricotta cheese and a splash of plant milk)
- 2 cups of gluten-free 1 to 1 flour
- Strawberry or raspberry jam
- Powdered sugar
Directions:
- Preheat the oven to 425°.
- Mix the butter, cottage cheese, and flour together until combined, then chill the dough in the fridge for at least an hour.
- On a floured surface roll the dough out into thin sheets.
- Cut into 2 inch hearts.*
- On a parchment-lined baking sheet assemble each tart cookie by placing 1 tsp of jam onto one heart then placing another heart on top. Using a fork gently press down around all the edges of the dough, careful not to squeeze out the jam.
- Bake for 12-13 minutes or until crisp and lightly brown.
- Let cool slightly, then dust with powdered sugar.
- Serve and enjoy!
Notes:
*If you don’t have a heart-shaped cookie cutter, trace out hearts using a paper template and a knife.
**Keep the fork floured to prevent it from sticking to the dough.
Make sure to tag @maddimadevegan on social media when you post your recreations of these cookies!
