The pleaded or weaved heart is quintessential Christmas for Danes. The pleaded Christmas heart is said to contributed to the Danish Storyteller H.C. Andersen. The oldest known heart is kept at The H.C. Andersen Museum in Odense. As a child we learned to make pleaded Christmas hearts, and we placed them on the Christmas tree. Last year I saw someone make cookies like the pleaded hearts, I knew I wanted to make some. I took offset in the checkerboard cookies, and replacing the cocoa with food coloring.

Ingredients:

Dough:

340 g butter, salted and room temperature
200 g confectionary sugar (powder sugar)
90 g almonds, bleached and grounded
2 egg yolk
2 teaspoon vanilla bean paste
500 g all-purpose flour
Red food gel coloring, for the red part of the dough

DIRECTIONS:

Cream the butter until soft and creamy. Add the confectionery sugar, mix until fully combined, scraping down the sides of the bowl as needed. Add the ground almonds, egg yolks, vanilla and flour, and mix until just blended. Be careful not to over mix the dough. Remove half of the dough, and mix the other half with red food coloring, until you get a bright red. I used Christmas red Wilton gel color, and I had to use most of the little jar, to get the right color. Wrap the doughs in plastic film and places dough in the refrigerator for about 30 minutes, so the butter firms up, making it easier top work with.

Divide each color in 2, rolling one half into a log with a 1-inch (3 cm) diameter. The other half form it into flat squares. Cover the log and square in plastic wrap, and put it back in the refrigerator. Roll each flat square of the dough out between 2 pieces of parchment paper, to a little under ⅓-inch (9 mm) thickness. Place the dough on a baking sheet, and place it back in the refrigerator for about 1 hour.

Assemble the cookies:

Remove one of the doughs from the refrigerator, peel off the paper from both sides and set the dough onto a fresh sheet of parchment. Using a sharp knife, slice the dough lengthwise into square strips about ⅓ inch (9 mm) wide. Place the dough strips in the refrigerator, while repeating the other dough.

Remove dough strips from the refrigerator. Lay a strip of the white dough lengthwise on the baking sheet, then lay a strip of red dough next to the white, another strip of white and finally another red, so you now have 4 strips alternating colors. Press the three strips gently together so that they stick to one another. You can brush the sides with some diluted apricot preserve, to help the dough glue together.

Do this with the rest of the strips, so you end up with logs of striped cookie dough. Place the logs on top of each other, so the red dough and white dough alternates and you have 4x4 colors per log.

Gently press the logs together on all sides. Wrap the log with plastic wrap, a place in the refrigerator. Make more logs with the remaining dough.

Take out the round logs, an cut them in half lengthwise. Firmly press 1 red and 1 white half log on top of the 4x4 colored logs. Placing them on to sides next to each other. Now you have a pleated hearty, when you cut the log in slices.

Chill the logs for at least an hour before slicing.

Preheat the oven to 375℉ (190℃). Line baking sheets with parchment paper.

Slice into cookies about ¼ inch (6 mm) thick. Set the hearts about ½-inch (1 cm) apart on the baking sheet and bake for about 7-8 minutes, until the withe parts are very lightly browned. If your oven is baking unevenly rotate the sheet halfway through. Cool on the parchment paper on a wire rack.

Store the completely cooled cookies in an airtight container.

Enjoy!