3/4 cup unsalted butter, room temp.
1/4 cup light butter, room temp.
1 cup Granulated Splenda
1 tbsp vanilla
1/4 cup egg substitute
1/4 cup water
3/4 tsp vinegar (white or cider)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 tsp salt
1 tsp baking powder
1/3 cup low or no sugar added raspberry jam
3 oz sugar-free chocolate, melted
Materials
Heart-shaped cookie cutter
Baking pan/cookie sheet
1. Blend together butters, Splenda, and vanilla in medium mixing bowl. Blend until softened.
2. Add egg substitute, water, and vinegar to above mixture. Mix briefly. Add flours, salt, and baking powder. Mix on low speed (or by hand) until dough is formed. Do not overmix.
3. Remove dough from bowl and place on a floured surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 350°F. Lightly oil baking pan/cookie sheet. Set aside.
5. Remove dough from refrigerator and roll out on a floured work surface to approximately 1/8” thickness. Cut with heart-shaped cookie cutter. Cut small heart shapes out of the center of half of the cookies. Place cookies on prepared baking pan/cookie sheet.
6. Bake in oven for 8–10 mins or until lightly browned on the bottom. Take them out and cool on wire rack.
7. Spread 1 tsp of raspberry jam in center of large cookies. Then flip over the smaller cutout hearts and drizzle melted chocolate on underside. Carefully place the smaller cutout hearts, chocolate side down, on top of the larger heart cookies so the raspberry jam shows. Push them down lightly and ENJOY!
