Sweetheart of the Desert Cookies
- 3 ¾ cup all-purpose flour
- ¾ teaspoon salt
- 1 cup cold butter, cubed
- ¾ cup shortening
- 9 to 10 Tablespoons cold water
- 1 – 8 ounce jar Cheri’s Prickly Pear Cactus Jelly
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.