Valentine’s Day is close enough to start planning it. Even if you really don’t celebrate it, preparing few treats can’t hurt anyone, can it? These cinnamon hearts are not too sweet, perfect for an afternoon with coffee or tea.
Recipe was adapted from Joy of Cooking.
- 1/4 cup warm water
- 1 package active dry yeast
- 3 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1 stick butter
- 2 large eggs, beaten
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 cup of sugar
- 2 teaspoons cinnamon
- In a small bowl mix together yeast and water. Let it stand until yeast dissolves, about 5 minutes.
- In a large bowl mix flour and salt.
- Add butter, cut into small pieces (pea size), and mix well. You may rub butter into the flour with hands until mixture has crumbly texture.
- Add eggs, sour cream and vanilla and mix well with wooden spoon or with hook attachment of your mixer.
- Add yeast mixture, and mix until blended.
- Cover the bowl and chill in the refrigerator at least for 2 hours.*
- In the meantime mix cinnamon and sugar, set aside.
- Line two baking sheets with parchment paper.
- Once dough is chilled divide it in half.
- Cover your pastry board or working space with half of the sugar mixture.
- Roll half of the dough into rectangle, making sure there is enough sugar under it.
- Start folding as shown at the picture below, once folded slice it, 1/4-1/2 inch thick.
- Repeat the process with the second half.
- Preheat the oven to 375°F.
- Place cookies on a baking sheets, cover and let rise for ~20 minutes.
- Bake until golden brown, ~20 minutes.
Nutritional Info (one cookie): Cal 59, Prot 1g, Carb 8g, Fat 3g, Fiber 0g