Preparation

• On a work surface, place the flour, eggs, sugar, and softened butter, and mix the ingredients without overworking them. Form a ball and place it in the fridge wrapped in plastic wrap for about 15 minutes.

  

• Take the dough out of the fridge and roll it out with a rolling pin to a thickness of about 1/8 to 1/5 inch. Now form small hearts with cutters (the largest is about 3 3/4 x 3 1/2 inches, the smallest about 2 1/5 x 2 1/5 inches). Slightly moisten the edges of the larger heart and overlay the smaller heart. You will make 7.

  

• Now form the seven keys and the seven keyholes by cutting the dough with a sharp knife. Make small strings, roll them, and create the lock’s arch, which you will attach to the previously formed heart by moistening the ends.

  

• Now place the lock’s patch inside, and you will get the finished heart. Complete it with one or two teaspoons of strawberry jam.

  

• Place the finished cookies and keys on a baking sheet covered with parchment paper. If there is leftover dough, create small hearts and place them on the tray. Bake at 356°F for about 15-18 minutes, placing the tray on the second rack from the bottom of the oven. In the last two or three minutes, place the tray a little higher in the oven to brown the cookies. Be careful as the individual cookies may bake a few minutes earlier than the lock hearts as they are thinner.

  

• But will our key open the lock?