Description
Zart-knusprige Herzplätzchen mit feiner Zitronennote, goldgelb gebacken, gefüllt mit samtiger, cremig-süßer Milchcreme aus Mascarpone – ein harmonisches Spiel aus buttrigem Teig und frischer, luftiger Füllung.
Ingredients
Scale
- 200 g 00 Mehl (Italian pastry flour, or substitute all-purpose flour)
- 50 g Kartoffelmehl (potato starch)
- 80 g Puderzucker (powdered sugar)
- Vanille oder Vanilleextrakt (vanilla or vanilla extract), to taste
- geriebene Schale einer halben Zitrone (grated zest of half a lemon)
- 140 g Butter in Stücken (butter, cut into pieces)
- 2 Eigelb (egg yolks)
- 250 g Mascarpone
- 50 g Puderzucker (powdered sugar, for filling)
- Vanille (vanilla, for filling), to taste
- 200 ml Schlagsahne (whipping cream)
Instructions
- Begin by preparing the dough for the cookies. In a large mixing bowl, combine 200 g 00 Mehl (or all-purpose flour), 50 g potato starch, 80 g powdered sugar, and the grated zest of half a lemon. Mix these dry ingredients thoroughly to ensure even distribution.
- Add 140 g cold butter, cut into small pieces, to the bowl with the dry ingredients. Use your fingertips or a pastry cutter to rub the butter into the flour mixture until the mixture has a sandy, crumbly texture with no large lumps of butter remaining.
- Once the mixture is sandy, add 2 egg yolks and a few drops of vanilla or vanilla extract. Mix everything together, using your hands or a spatula, until a smooth, homogeneous shortcrust pastry (Mürbeteig) forms. Be careful not to overwork the dough; stop mixing as soon as the dough comes together.
- Shape the dough into a log or disc, wrap it tightly in plastic wrap, and refrigerate it for 30 to 40 minutes. This resting time helps the dough firm up and makes it easier to handle when rolling out.
- After chilling, lightly flour your work surface and roll out the dough to a thickness of about 4–5 mm (a little less than 1/4 inch). Use a heart-shaped cookie cutter to cut out as many cookies as possible. Gather and re-roll the scraps as needed to use all the dough.
- Place the cut-out heart cookies onto a baking sheet lined with parchment paper, spacing them slightly apart. Preheat your oven to 180°C (350°F) and bake the cookies in the middle of the oven for 10–12 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake; the cookies should remain pale and tender.
- While the cookies are baking and cooling, prepare the milk cream filling. In a medium bowl, combine 250 g mascarpone, 50 g powdered sugar, and a touch of vanilla. Using a whisk or hand mixer, blend the ingredients until smooth and creamy.
- In a separate bowl, whip 200 ml cold whipping cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the cream. Mix until the filling is smooth, light, and evenly combined.
- Once the cookies are completely cool, assemble the sandwich cookies. Take one heart-shaped cookie and spread or pipe a generous layer of the milk cream filling onto the bottom side. Place a second cookie on top to form a sandwich. Repeat with the remaining cookies and filling.
- Arrange the filled cookies on a serving platter or cake stand. Optionally, dust the tops lightly with additional powdered sugar for a beautiful finish. Store the cookies in the refrigerator until ready to serve to keep the filling fresh. Enjoy these crumbly, buttery heart-shaped cookies with their luscious milk cream filling!
Notes
For best results, use cold butter and work quickly when making the dough to preserve its delicate, crumbly texture. Let the cookies cool completely before filling to prevent the cream from melting. These cookies are perfect for Valentine’s Day, special occasions, or as a sweet treat with coffee or tea. You can store the filled cookies in the refrigerator for up to 2 days; unfilled cookies can be kept in an airtight container at room temperature for longer.
- Prep Time: 10
- Cook Time: 20
- Category: Kekse und Cookies Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
