These Golden Springerle Heart cookies are a sure way to anyone’s heart! These delicious shortbread style cookies are embossed with a pretty design and cut into heart shapes.
Blogger disclosure: This is a sponsored recipe on behalf of Eggland’s Best Eggs.
These cookies are extra rich and delicious because they’re made and glazed with Eggland’s Best eggs. Why are Eggland’s Best eggs so good? They’re from hens that eat a proprietary all-vegetarian hen feed with healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp, and Vitamin E. They’re also the ONLY eggs that contain 6x more vitamin D, 25% less saturated fat, more than double the Omega-3s & vitamin B12, and 10x more vitamin E than ordinary eggs.
These eggs are distinctive both in and out of the carton. One of the sure signs that you have an Eggland’s Best egg is the “EB” trademark on the side of the egg.
So – How do you make these fun Golden Springerle Heart Cookies? We want to note that these are not exactly your traditional springerle cookies. You don’t have to wait 24 hours for them to set and the dough is a lot softer. They’re much more similar to shortbread, with a neatly embossed top. Here’s the recipe:
Golden Springerle Heart Cookies Recipe
Golden Springerle Heart Cookies
A shortbread-style springerle cookie, with a pretty design cut into a heart shape.
For the cookies
- 1 cup butter (usually two sticks)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 tsp salt
- 1 egg, plus one egg yolk (We use Eggland's Best)
- 1/2 tsp vanilla extract
- 1 tsp lemon extract
- 3 cups all-purpose flour
For the glaze
- 2 egg yolks (We use Eggland's Best)
- 1 tbsp water
- 1/2 tsp honey
Cream the butter; add the sugars and mix thoroughly. Add the salt, egg and egg yolk, vanilla and lemon extracts, and beat until smooth. Stir in the flour. The dough should be soft and pliable. Flatten the dough into a disk, wrap it carefully, and chill it for at least one hour.
After chilling, remove the dough from the refrigerator and let it soften for a few minutes. First roll it out on a lightly floured board with a regular rolling pin until it is 1/2 inch thick. Then - pressing down carefully and evenly - roll over the dough with the embossed rolling pin. Use the cookie cutter to cut out heart shapes. Altogether, the dough should make about 3 dozen cookies so you may need to work in batches. Cut out the first batch of cookies and set them on a cookie sheet covered with parchment paper.
For the glaze: Whisk together the egg yolks, water, and honey. Using a pastry brush, carefully paint the glaze onto each cookie, making sure to get in all of the nooks and crannies. Bake at 350 for 10 minutes or until light golden brown. Repeat with subsequent batches. Makes 3 dozen cookies. Store in an airtight container for up to a week.
To make these Golden Springerle Heart Cookies, we have some tips on using the embossed rolling pin.
First, make sure the dough you are embossing is dusted with a very light coat of flour. Second, coat the embossed rolling pin in a light coating of peanut oil, making sure to get the oil in the nooks and crannies. Finally, after you’ve given the rolling pin one roll through the dough, make sure that it’s clean of any little dough pieces. Give it another coat of peanut oil if needed to make sure that the dough does not stick.
Also, we love the deep yellow color that the Eggland’s Best eggs give to these Golden Springerle Heart Cookies. When you glaze them, make sure you get the glaze nice and evenly across the surface of the cookie.
And if you feel like experimenting, add a drop or two of food coloring to the glaze to create different colored hearts. We added a few drops of red food color to one batch here:
These cookies are delicious either way, and we’re sure you will to win someone’s heart with them!
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