Easy Heart Cookies Recipes

HEART-SHAPED COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
• Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
• Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

EASY SHORTBREAD HEART-SHAPED COOKIES

Steps:

• Add butter, powdered sugar, salt, vanilla extract, and almond extract to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add sprinkles and quickly pulse several more times, until the sprinkles are just evenly incorporated.
• Turn the dough out onto a large piece of wax paper and form the crumbles into a log that's about 14 inches long. Shape the log so that it has three flat sides, giving the ends a triangular shape (the log should look like a long triangular prism).
• Wrap the triangular log with the wax paper. Take a wooden ruler (or another long, thin object) and press an indentation into one flat side of the log. Round the edges of that side to form a heart-shaped log. Place the wrapped cookie dough on a baking sheet and freeze for 15 minutes. Fine-tune the shape of the heart (if necessary) and freeze for 2 to 3 more hours or until solid.
• Place rack in center position of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove log of dough from the freezer. Allow the cookie dough to come to room temperature for 5 minutes or until just soft enough that it doesn't crack or crumble when sliced. Using a sharp knife, cut the log into slices that are approximately 3/8-inch thick. Arrange cookies an inch apart on the prepared baking sheets. Bake until cookies just barely turn a light golden color around the edges, between 12 and 15 minutes. Allow to cool on the baking sheets.

EASY FRUIT-FILLED PASTRY HEART COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray, or line with parchment paper.
• Place the flour, butter, cream cheese, and salt in a bowl. Cut it together with 2 knives or a pastry cutter until the butter and cream cheese is the size of small peas. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours.
• Cut the dough in half and place half in the refrigerator to stay cold. Roll the other half between 2 pieces of wax paper or parchment into a sheet about 1/8 inch thick. Lift off the top sheet, and use a heart-shaped cookie cutter to cut 18 cookies. Before lifting the cutouts from the wax paper, put the dough onto a flat baking sheet and into the freezer for a few minutes to firm up the cookies. Set the 18 cookies aside. Repeat with the other half of the dough, also making 18 heart-shaped cookies.
• Place 18 cookies onto the prepared baking sheets so they don't touch. Carefully brush a little beaten egg around the top of each cookie, and spoon about 1 teaspoon of preserves into the center of the cookie. Top each with another unfilled cookie, press together around the edges, and crimp the edges with a fork to seal in the filling and make a pretty edge. Brush the tops of the filled cookies with beaten egg, and sprinkle with sugar.
• Bake in the preheated oven until the cookies are a light golden brown, 10 to 12 minutes. Cool completely before placing in containers.

EASY HEART COOKIES - NO CHILL!

Steps:

• Preheat oven to 350 degrees F. Add the softened butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, cream the butter and sugar together on medium high speed for about 3 minutes or until light and fluffy.
• Add the egg and vanilla extract to the bowl and beat on high until the mixture becomes soft and fluffy. Scrape the sides of the bowl halfway through.
• Add the flour and salt to the mixture and slowly mix together until you have smooth batter. If the batter becomes too thick for a hand mixer, you can mix it with a spatula.
• Line a baking pan with parchment paper or silicone paper. Insert the heart disc in your cookie press and then add in the cookie dough. Stamp out designs according to its instructions.
• Bake the cookies at 350 degrees F for 7 to 9 minutes or until the edges start to turn a light golden brown. If you prefer softer cookies take them out closer to 7 minutes.
• Allow the cookies to completely cool. Meanwhile chop the chocolate into small pieces and microwave it for 30 seconds at a time until completely melted. Dip the heart cookies halfway into the melted chocolate and lay them on parchment paper. Next decorate with sprinkles before the chocolate hardens.

LINZER HEART COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool., Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.