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Sweetheart of the Desert Cookies
Secret
Ingredient

Recipe

Sweetheart of the Desert Cookies

 

 

In a large bowl, combine flour and salt: cut in butter and shortening until crumbly.  Gradually add water, tossing with a fork until dough holds together when pressed.  Divide dough in half and form each into a disk shape.  Wrap separately in plastic wrap, refrigerate for at least 1 hour.

 

On a lightly floured surface, roll one portion of dough to 1/8-inch thickness.  Use a floured round or heart-shaped cookie cutter to cut out 12 – 16 shapes.   Transfer half to a baking sheet.  Using a floured ¾-inch heart-shaped cookie cutter cut out the center of the remaining shapes.

 

Spoon 1-tablespoon jelly onto the center of each solid shape.  Brush edges of pastry with egg.  Top with heart-shaped cut out, press edges with a fork to seal.  Brush tops with egg, sprinkle with red sugar granules (optional).

 

Bake at 400º F (375º F for confection ovens) for 15-20 minutes or until crust is golden brown and filling is bubbly. 

 

Let cookies stand for 5 minutes before removing to wire racks.  Serve warm or cool. 
 


Secret Ingredient



Prickly Pear Cactus Jelly

Grown on sun-drenched deserts and watered naturally by our generous monsoon rains, the succulent prickly pear cactus fruit produces a juice that... Click for product details.

 

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