330 g of white flour, 1 teaspoon and 1 / 2 teaspoons baking powder 1 / 2 teaspoon of cinnamon powder, 180 g of butter, 100 g sugar, 100 g of dark brown sugar, 1 egg, 1 / 2 teaspoon vanilla essence, grated rind of 1 lemon, salt. For the garnish ... 250 g of fresh or frozen blueberries, 50 g sugar, 210 g of marble of blueberries, 125 g of sugar powder. Sift flour, baking powder, cinnamon and a pinch and in a bowl. Work the butter and 2 sugars to a large bowl with electric mixer at high speed until creamy. United egg, vanilla and lemon zest. Stir in the flour until it forms a smooth paste. Give the form of a disc, wrap in plastic wrap and keep in refrigerator for 30 minutes. Preheat the oven to 180 degrees. Grease 2 baking tray. Spread 1 / 3 of dough on a lightly floured surface, with a spessorei 5 mm. Cut out the hearts of pasta with a mold of 9 cm. Add the scraps of dough, roll it out again and continue cutting until all the cookies. Spread the cookies on plates 1 cm apart. Cook for 8-10 minutes, or until they begin to brown. Put them on a wire rack to cool. With a food processor or blender into a puree the blueberries with sugar and jam. Transfer the mixture into a saucepan and cook or 8 minutes, or until it is reduced. Remove from heat and let cool for 15 minutes. Use a spatula to evenly splalmate the seal on the biscuits. Just before serving sprinkle with powdered sugar.
BLUEBERRY HEARTS FOR THE DOUGH
330 g of white flour, 1 teaspoon and 1 / 2 teaspoons baking powder 1 / 2 teaspoon of cinnamon powder, 180 g of butter, 100 g sugar, 100 g of dark brown sugar, 1 egg, 1 / 2 teaspoon vanilla essence, grated rind of 1 lemon, salt. For the garnish ... 250 g of fresh or frozen blueberries, 50 g sugar, 210 g of marble of blueberries, 125 g of sugar powder. Sift flour, baking powder, cinnamon and a pinch and in a bowl. Work the butter and 2 sugars to a large bowl with electric mixer at high speed until creamy. United egg, vanilla and lemon zest. Stir in the flour until it forms a smooth paste. Give the form of a disc, wrap in plastic wrap and keep in refrigerator for 30 minutes. Preheat the oven to 180 degrees. Grease 2 baking tray. Spread 1 / 3 of dough on a lightly floured surface, with a spessorei 5 mm. Cut out the hearts of pasta with a mold of 9 cm. Add the scraps of dough, roll it out again and continue cutting until all the cookies. Spread the cookies on plates 1 cm apart. Cook for 8-10 minutes, or until they begin to brown. Put them on a wire rack to cool. With a food processor or blender into a puree the blueberries with sugar and jam. Transfer the mixture into a saucepan and cook or 8 minutes, or until it is reduced. Remove from heat and let cool for 15 minutes. Use a spatula to evenly splalmate the seal on the biscuits. Just before serving sprinkle with powdered sugar.