Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Have a heart! These oh-so-cute heart-shaped cookies are filled will raspberry jam and topped with powdered sugar. Have them with a cup of coffee or share them with someone you love.

Recipe by MyRecipes February 2009

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Yield:
about 30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F; line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. Beat in egg yolk and vanilla, then flour and salt. Shape dough into 2 disks; wrap 1 in plastic and refrigerate.

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  • On a floured surface, roll out remaining disk to about a 1/8-inch thickness. Cut out cookies with a 2 1/2-inch heart-shaped cutter. Use a smaller heart cutter to cut a window out of half of cookies. With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies.

  • Bake cookies in batches until edges of cookies are just golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer cookies onto wire racks to let cool completely.

  • Spread 3/4 tsp. jam over flat side of each cookie that doesn't have a window. Top with remaining cookies, flat side down, so that jam shows through windows. Carefully sift 3 Tbsp. confectioners' sugar over cookies.

Nutrition Facts

240 calories; fat 13g; saturated fat 8g; protein 2g; carbohydrates 29g; fiber 1g; cholesterol 47mg; sodium 41mg.
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