These cookies combine the sweet taste of honey, candied peels, and a hint of spice. Sandwiched together with raspberry preserves and then a dunking in chocolate makes these cookies complete. The flavor of Honey hearts seem to improve after a day, giving the flavors a chance to blend together

Honey Hearts

Ingredients:

Dough:

4 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1/8 teaspoon salt

1 cup plus 1 tablespoon granulated sugar

3 tablespoons unsalted butter

2/3 cup honey

1 large egg

3 tablespoons mixed candied peel, finely chopped (use a combination of orange peel and lemon peel)

Filling:

½ cup raspberry preserves

Topping:

½ cup semisweet chocolate

2 teaspoons shortening

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. Preheat oven to 425 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
2. In a medium mixing bowl, combine flour, baking powder, cinnamon, cloves, and salt. Whisk together to mix. Set aside.
   
   
3. In a medium saucepan over medium low heat, combine sugar, butter, and honey; stir constantly with a wooden spoon or rubber spatula until heated and butter is melted. Remove from heat and cool to room temperature.
   
   
4. Pour the cooled honey mixture into a large mixing bowl. Add egg and candied peel. Beat with an electric mixer or wooden spoon until well mixed. Add flour mixture and beat until well mixed. The dough will be stiff.
   
   
5. Form dough into a 6 inch flattened disk. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to 1/4 inch thickness. Cut dough with a 3-inch heart-shaped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
   
   Bake:
6. Place cutout dough 2 inches apart on baking sheets. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Don’t overbake as these cookies can get tough. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack.
   
   Filling:
7. While cookies are still warm, spread about 1 teaspoon raspberry preserves on a cookie. Top with another cookie to make a sandwich. Place cookies back on wire cooling rack to cool completely.
   
   Topping:
8. In top of a double boiler over hot water, Melt the semi-sweet chocolate and shortening; stir with a rubber spatula to combine.
   

Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.

9. Dip half of each heart sandwich into the melted chocolate. Place on wax paper; let sit until the chocolate is hardened.
   
   Makes about 1½ dozen cookie sandwiches
   
   TheBakingPan.com
   
   Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking Fisher Publishing, 1980
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