Ischler Hearts

Name: Ischler Hearts
Ingredients: 2 cups flour, all-purpose; 12 ounces butter; 1/2 teaspoon salt; 3 ounces cream cheese; 1 1/2 teaspoons orange zest grated; 1 1/2 cups sugar; 1 1/2 cups almonds blanched, ground; 1 each eggs slightly beaten; 1/2 cup apricot preserves (jam); 8 ounces chocolate; 1/2 cup heavy whipping cream; 3 tablespoons butter; 1 teaspoon rum extract

13 ingredients

14 steps

Ingredients

2 cups flour, all-purpose
12 ounces butter
1/2 teaspoon salt
3 ounces cream cheese
1 1/2 teaspoons orange zest grated
1 1/2 cups sugar
1 1/2 cups almonds blanched, ground
1 each eggs slightly beaten
1/2 cup apricot preserves (jam)
8 ounces chocolate
1/2 cup heavy whipping cream
3 tablespoons butter
1 teaspoon rum extract

Directions

1

Preheat oven to 350F (180C).
2

Butter cookie sheets.
3

Cream butter until smooth and soft, beat in cream cheese, sugar and egg, blending well.
4

Sift flour and salt together and stir into creamed mixture.
5

Stir in orange zest, fold in almonds.
6

Divide dough into halves.
7

Roll out oen portion on sugared surface to 18 inch thickness, using more sugar as necessary to prevent sticking.
8

With a 1 1/2 inch heart cookie cutter, stamp out cookies to buttered sheets.
9

Repeat with remaining dough and scraps.
10

Bake cookies for 8 to 10 minutes or until they are firm and bottoms are light golden brown.
11

Remove to racks and cool completely.
12

Warm the apricot jam and spread a thin layer on half of the cookies.
13

Cover each with a plain cookie.
14

Glaze with ingredients melted together.