Raspberry Hearts Recipe - Allrecipes.com
Raspberry Hearts Recipe

Raspberry Hearts

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"Melt in your mouth cookies and beautiful for Valentine's Day!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Press yolks through a sieve and set aside.
  2. Cut the butter into small pieces. Add in the flour, sugar, egg yolks, hard-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. Mix with your hands until the dough holds together and all the ingredients are well blended. Wrap the dough in plastic wrap and refrigerate at least 2 hours.
  3. Roll out the dough 1/4-inch thick on a lightly floured surface. Using a 2 1/2 - 3 inch heart-shaped cookie cutter, cut out as many hearts as possible. Gather the dough scraps, reroll, and cut out more hearts. Using a smaller heart-shaped cookie cutter, cut out the centers of half the cookies.
  4. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  5. Spread each whole heart with a thin coating of raspberry jam. Top with the hearts with cut out centers. Repeat until all the dough has been used. Place the hearts 1 inch apart on the lined baking sheets. Beat the 2 eggs with water in a small bowl and brush lightly over the cookie frames.
  6. Bake the cookies just until light golden brown, 12 to 15 minutes. Cool on wire racks and store in the freezer or in an airtight container until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2008

definitely good, but not sweet enough. i also took out the hard-boiled eggs - im sure this'd be tough to mix with any more dry ingredients - and instead added one regular full egg. i also didnt base the outside with egg. the dough comes out nice and soft, and tastes good - just i'd recommend adding some white sugar to it, maybe in place of some of the flour or just in addition, because these need some more flavor to get 5 stars. but they werent too much of a hassle to do.

Most Helpful Critical Review
Feb 22, 2010

They looked good for Valentine's, I wish they tasted as good. They definitely needed something more, I just couldn't figure out what. I already added double the sugar since most reviewers seemed to suggest that, it did become sweet enough but it has to have something else. I wouldn't try it out again.


15 Ratings

Feb 12, 2003

I thought the taste was VERY good, but mine didn't turn out very pretty. I did eliminate the egg yolks, a little too strange for me. I also ended up eliminating the egg wash after the first batch because I didn't like the look of the egg wash. I think I'll glaze them with white icing to improve the look.

Aug 29, 2002

This is the best recipe, even for kids', that is the best recipe!!!!

Jan 20, 2003

My eleven year- old sister did not think they were sweet enough, however I thought they were perfect!

Aug 29, 2002

Makes such a lovely cookie. I omitted the hard-boiled egg yolks and the final egg wash for a cookie that was a little more on the shortbread-side.

Feb 16, 2010

Great cookies! Made them for school, nothing but compliments came back!

Oct 23, 2005

Beautiful and delicious! I like to use Knott's Berry Farm jam and switch up the colours for some fun.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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