Heart-shaped Walnut & Cinnamon Cookies
Who doesn’t love cookies? In our house, they’re always a big hit so much so that if they could replace soup, main courses, and dessert, my little ones would be perfectly happy. Convincing them that cookies don’t count as proper food is an ongoing challenge.
Because they love them so much and because I’d rather them enjoy homemade treats than store-bought ones, I make a batch of cookies every now and then. The excitement that follows is hard to put into words.
These heart-shaped walnut and cinnamon cookies are simple, comforting, and just sweet enough – perfect for baking together or sharing with the family.
Heart-shaped Walnut & Cinnamon Cookies
Ingredients
Dough
- 100 g dates
- 350 g walnuts
- 100 g powdered sugar
- 2 eggs
- 1 pinch salt
- ½ tsp cinnamon
- flour as needed
Filling
- strawberry jam
Decoration
- 100 g dark chocolate
- 20 g butter
- 1 tbsp milk
- almond flakes, chopped nuts, or mini marshmallows
Instructions
How to make Heart-shaped Walnut and Cinnamon Cookies
- Place the walnuts and dates in a food processor and blend until you obtain a fine, homogeneous mixture.
- Add the powdered sugar, eggs, cinnamon, salt, and 2–3 tablespoons of flour. Pulse or mix until a dough starts to form.
- Knead gently, adding more flour a little at a time, until you get a dough that can be rolled out. It’s fine if the dough remains slightly sticky. This will keep the cookies soft. Too much flour will make them hard after baking.
- Preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper.
- Roll out the dough on a lightly floured surface to about 0.5 cm (¼ inch) thickness. Cut into heart shapes or any shapes you like.
- Arrange the cookies on the prepared tray and bake for 13–15 minutes, until they are just lightly colored. Be careful not to overbake.
- Remove from the oven and let the cookies rest in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, sandwich the cookies with strawberry jam or another thick jam. Leave them to set for several hours or overnight before decorating.
- Melt the chocolate together with the butter and milk over low heat or in a bain-marie.
- Dip one side of each cookie into the chocolate glaze and place them on a wire rack with the glazed side facing up.
- Do the same with all the hearts.
- Decorate with almond flakes, chopped nuts, or mini marshmallows. Let the chocolate set before serving.
- Enjoy!
Notes
Related: Coconut Cookies with Vanilla & Lime
Related: Mascarpone & Chocolate Sandwich Cookies
Related: Cinnamon, Ginger, and Caramel Cookies
Related: Meringue Cookies with Caramel
Related: Millionaire’s Shortbread (Caramel Shortbread)
