New This Month

Raisin Heart Pockets


These raisin heart pockets are a sweet treat to serve your loved ones on Valentine's Day.

  • Yield: Makes about 30 cookies

Source: Martha Stewart Living Television


  • 2 2/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 large egg
  • 2 tablespoons whole milk yogurt
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon finely grated lemon zest, or more to taste
  • Raisin Filling for Heart Pockets, or 1 1/2 cups lekvar (prune paste)
  • Confectioners' sugar, for dusting


  1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.

  3. Divide dough into quarters. Place each quarter between 2 sheets of parchment paper. Roll out dough 1/8-inch-thick. Stack packages of dough on a baking sheet and refrigerate until chilled about 1 hour (or freeze for 30 minutes).

  4. Preheat oven to 425 degrees. Line baking sheets with Silpats.

  5. Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies and place half of them on a prepared baking sheet, leaving 1 inch between cookies.

  6. Place a generous tablespoon of filling in the center of the hearts on the baking sheet. Spread filling leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork, to decoratively press the pocket edges together. Re-roll and chill any remaining dough scraps. Repeat process until all the dough and filling is used. If at any time dough becomes too soft to work with, return to refrigerator until chilled.

  7. Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners' sugar. Store in an airtight container for up to 1 week.

Reviews Add a comment

  • melissaiona
    14 FEB, 2009
    i have raison pie you think that would work with these???
  • melissaiona
    14 FEB, 2009
    i have raison pie you think that would work with these???
  • mjrb
    12 FEB, 2009
    Made these with cherry preserves and the first batch leaked all the jam. First thing, the smaller the cookie cutter, the harder it is to seal the cookies. I cut out all the cookies and then rolled the tops a little thinner and wider so that the top cookie would be bigger, to create a hump over the jam and get a really good seal. Second, keep the jam cold so it stays as solid as possible. Very cute, but as usual with Martha's recipes, some modifications to the directions are required,
  • HotRodMama
    27 MAY, 2008
    The cookies are very lucious with red raspberry preserves.
  • reveillon
    7 FEB, 2008
    At home, we made a much less fancy version of these with a plain raisin