Eier Kringel (Raspberry-Filled Cookies)
"These heart-shaped German cookies are so delicate and delicious. I got this recipe over 25 years ago and have been making them for holiday gifts every since. They also are a lovely treat on Valentine's Day. I usually make them with the liqueur, which makes them extra-special. The cookie dough does need to be refrigerated for several hours, which is not included in the preparation time, so plan accordingly. Because these cookies are quite fragile and no one wants a broken heart, package them in metal cookie tins lined with large paper doilies. Decorate the tops of the tins with familiar small candy hearts inscribed with romantic messages for a unique Valentine's Day gift."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
3 dozen cookies
ingredients
- 170.09 g unsalted butter
- 177.44 ml sugar
- 4 hard-cooked egg yolks (from large eggs)
- 29.58 29.58 ml kirsch or 4.92 ml vanilla
- 473.18 ml sifted all-purpose flour
- 0.61 ml salt
- raspberry jam
- confectioners' sugar
directions
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Press the egg yolks through a wire tea strainer or egg ricer into the butter-sugar mixture. Add the liqueur and mix well. Gradually add the flour and salt, mixing as you go, to form a dough.
- Divide the dough into three balls, wrap in plastic wrap, and refrigerate for several hours or overnight.
- Preheat oven to 350 degrees. Remove the chilled balls of dough, one at a time, from the refrigerator and roll between two sheets of wax paper to a thickness of about 1/4-inch. Gently remove the top layer of wax paper.
- Using one large and one medium-size heart-shaped cutter, cut the cookies according to these directions: Cut pairs of large hearts from the dough, then, using the medium heart cutter, cut out a heart shape from the center of half the cookies to form heart-shaped rings; be careful to stay away from the edges so the cookies remain strong.
- Save the smaller hearts cut from the rings and bake with the larger hearts and heart rings. Gather up dough scraps into a ball and refrigerate. Bake the hearts and heart rings on an ungreased baking sheet for 8-10 minutes, until the edges are lightly browned. Cool on a rack. Repeat the entire process with each chilled ball of dough.
- To assemble the cookies, spread the flat side of each large heart-shaped cookie with ham and top the jam with a heart ring, flat side down. Dust the top with sifted confectioners' sugar and fill the center with additional jam. Sandwich the smaller hearts cut from the heart rings, together with jam and dust the tops with confectioners' sugar.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
