EASY FRUIT-FILLED PASTRY HEART COOKIES
These EASY cookies are flaky, tender, and just delicious, whether glazed or sprinkled with sugar. If you roll it out in half batches and keep the dough cold, you will be rewarded with what has turned out to be one of my family's favorite cookies! Sprinkle with regular or coarse pastry sugar.
Provided by Ellen Bancroft Ziegler
Categories Desserts Cookies Filled Cookie Recipes
Time 3h10m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 11.2 g, Cholesterol 30.7 mg, Fat 7.6 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 4.7 g, Sodium 77.6 mg, Sugar 4.3 g
HEART-SHAPED COOKIES
I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.
Provided by Mari
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g
EASY HEART COOKIES - NO CHILL!
Try these easy Valentine's Day heart cookies! Delicious buttery heart cookies dipped in dark chocolate and decorated with Valentine's Day sprinkles! No chilling required!
Provided by Jamie
Categories Dessert
Time 24m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238 kcal, Carbohydrate 26 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 48 mg, Sodium 90 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
LINZER HEART COOKIES
This specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. -Jane Pearcy, Verona, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
ICED HEART COOKIES
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Cookies: In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, about 20 minutes.
- Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting with flour as needed. Cut shapes with 2 1/2-inch heart-shaped cookie cutters. Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough.
- Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.
- Royal Icing: In the bowl of a mixer fitted with the paddle attachment, combine confectioners' sugar and egg white on low speed. Add a scant 1/4 cup water, then increase speed to medium-high and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes. Reduce speed to low and mix 1 minute more to eliminate air bubbles. Divide icing and add food color, a drop at a time, until desired color is reached to one half. Use immediately, or store in an airtight container in refrigerator up to 3 days. Stir well before using.
- Decorating: Pour white icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. Arrange iced cookies end to end. Let dry completely, then brush across each cookie diagonally with pink "paint." For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.
CHOCOLATE CHIP HEART COOKIES
Heart-shaped chocolate chip cookies turn the classic dessert into a festive treat for Valentine's Day or anniversaries. Homemade heart-shaped cookies are made easy with Betty Crocker™ Chocolate Chip Cookie Mix and a 3-inch open heart-shaped cookie cutter. Make these heart cookies the next time you need a fast treat that looks so sweet.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 22
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
- Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
- Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
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