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