2 C Butter, room temp
1 C Confectioners sugar
2 t Vanilla
1/2 t Salt
4 C Flour
4 oz White chocolate
1/3 C Raspberry jelly (for assembly)
Oven to 350 F
Cream butter and sugar.
Add salt & vanilla.
Scrape sides and slowly add flour.
Wrap dough in plastic and refrigerate for 20 minutes.
Line baking sheets with parchment or silpat.
Roll out dough to 1/8 inch thickness and cut into hearts.
Bake for 10 minutes or until edges begin to brown.
Melt chocolate over double boiler or in microwave to temper.
When cookies are cool spread with a thin later of chocolate.
1 C Water
0.75 oz Gelatin, unflavored (3 pkts)
2 C Sugar
1/4 t Rosewater
Pink Icing Color (I used Wilton)
1/4 C Confectioners sugar
Line a shallow baking dish (9×13) with plastic wrap and spray with cooking oil.
Dissolve gelatin in 1/2 cup warm water in a large mixing bowl for 10 to 15 minutes.
Add rosewater to gelatin.
In a medium saucepan heat sugar and 1/2 cup of water to 240 F.
Gently pour sugar syrup onto gelatin while whisking.
Whisk on high for 10 minutes.
Pour marshmallow into tray (reserve 1/2 cup) and smooth top.
Working quickly before the marshmallow sets up, color the reserved marshmallow with pink coloring.
Spoon into a decorating bag fitted with a large round tip (2A) and pipe 1/2 inch circles in a grid pattern every 2 inches.
Using a skewer, pull a line down the center of each circle forming a heart.
Allow to set then cut into individual hearts with an oiled knife.
Dust the sides with powdered sugar.
Warm the jelly in the microwave for 10 seconds and stir well.
Dip the bottom of each marshmallow in the jelly then place on heart cookie.