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Valentine's Day Love Letters
from the kitchen of Sharmagne Leland-St. John

2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
1 cup butter
2 teaspoons lemon zest
1 tablespoon orange zest
1/2 cup sour cream
Cherry jelly
1 cup candied cherries, chopped

Preheat oven to 475 degrees.
Blend the flour, sugar and salt together.
Cut in the butter and zest from fruit rinds
until mixture resembles coarse meal.
Blend sour cream in evenly. Pat the dough
into a firm ball. Divide in half.

On a well-floured surface roll out the dough to
1/8 inch thickness. Cut in 3 x 2 inch pieces;
place a dollop of cherry jelly in the center of
each square and spread. Fold ends to center
to resemble an envelope, overlapping slightly;
seal with a small piece of candied cherry.
Place on ungreased baking sheet. Brush the
tops with water; sprinkle with sugar.

Bake 6-8 minutes.
Once they are cooled you may write names
on the "address" side of the envelope, with
a tube of red icing. Let icing harden before
placing on platter or in zip lock bags.

Yields 48 cookies





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