SIRI'S HEART SUGAR COOKIES
This recipe I revised from my grandma's Christmas angel roll-out cookies. They are sort of cakey, but this can be reduced by omitting half of the cream of tartar, though I prefer them thick and soft. Top with your favorite cream cheese or basic cookie frosting. I find it's best with almond extract and coconut on top. Enjoy!
Provided by LITTLEBAKERSIRI
Categories Desserts Cookies Sugar Cookies
Time 32m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat butter and sugar with an electric mixer in a large bowl until fluffy. Add 1 egg, allowing it to blend into the butter mixture before adding the next with the vanilla extract.
- Dissolve cream of tartar in milk; beat into the butter mixture. Add 4 cups flour and pinch of salt; beat until doughy.
- Spread 1 cup flour onto a flat work surface. Roll the dough out on the prepared surface; cut out in desired shapes until all dough is used.
- Bake on non-stick baking sheets in preheated oven until cookies are set in the middle, about 12 minutes.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 45.6 g, Cholesterol 43.8 mg, Fat 9.3 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 5.5 g, Sodium 152.9 mg, Sugar 13.7 g
HEART CHAIN SUGAR COOKIES
Steps:
- Microwave the white and red icings until liquid and pourable, about 30 seconds for the white icing and 15 seconds for the red. Use the white icing to pipe a line around the edge of each cookie. Fill in the centers, evenly distributing the icing with a toothpick.
- Add dots of red icing in circles or lines on the wet white icing and drag a toothpick through the dots, creating heart chains. Let stand until set, about 1 hour.
SUGARLESS HEART COOKIES
These melt-in-your-mouth cookies are a wonderful treat, even for those not watching their sugar intake. It's fun to try various flavors of gelatin.-Becky Jones, Akron, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, cream butter and gelatin until light and fluffy. Beat in egg substitute and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set and bottoms are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 59 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
DOUBLE-HEART SUGAR COOKIES
Our sweet double-heart sugar cookies are made with Betty Crocker sugar cookie mix and perfect for your favorite Valentine(s)!
Provided by Bree Hester
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, stir together Cookie ingredients until dough forms.
- Divide dough in half. On lightly floured surface, roll each half until 1/8 inch thick. With 3-inch and 1 1/2-inch heart-shaped cookie cutters, cut 12 cookies of each size. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In medium bowl, beat powdered sugar, water, corn syrup and almond extract until smooth. Divide Glaze into 2 bowls; tint each with food color as desired. Dip cooled cookies into glaze, letting excess drip off; dip into decors. Place smaller heart on top of larger heart. Let stand at room temperature until set, about 1 hour.
Nutrition Facts : ServingSize 1 Serving
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
DIPPED HEART SUGAR COOKIES
These dipped heart sugar cookies are an easy and delicious way to show your Valentine how much you love them.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Follow the cut out cookie directions on the back of the Betty Crocker™ Sugar Cookie pouch.
- Cut dough with the heart shaped cookie cutter & bake as directed.
- Empty the Betty Crocker™ Cookie Icing into a bowl.
- Once the cookies are cooled, dip half the heart into the cookie icing.
- While the icing is still wet, sprinkle the red & pink heart sprinkles onto the icing.
- Continue until all cookies are decorated, allowing them to cool for at least 1 hour before serving.
Nutrition Facts : ServingSize 1 Serving
HEART SANDWICH COOKIES
These sweet cookies make the best treats for your loved ones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until golden, about 10 minutes. Transfer to a medium bowl; stir in flours and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy. Add vanilla; beat to combine. Scrape down bowl. Add oat mixture; beat until blended. Form dough into a disk, wrap in plastic, and refrigerate until firm, 2 hours.
- Preheat oven to 325 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll dough 1/8 inch thick, dusting lightly with flour as needed. Cut out cookies with a 2-inch heart-shaped cookie cutter; place 1/2 inch apart on two parchment-lined baking sheets. Bake until cookies are golden around edges, 12 to 15 minutes, rotating sheets halfway through. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough, chilling if too soft (reroll and cut scraps). Spread filling on flat side of half the cookies; top with remaining cookies.
Nutrition Facts : Calories 208 g, Fat 12 g, Fiber 1 g, Protein 2 g
HEART SUGAR COOKIES
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 large cookies or 30 2 1/2-inch cookies
Number Of Ingredients 10
Steps:
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
- Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
- Preheat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.
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