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.
Time 1h10m Yield 24 Number Of Ingredients 11 Steps:
In large bowl, beat butter, 1 1/2 cups powdered sugar, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate 2 to 3 hours or until chilled. Heat oven to 375°F. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. If desired, sprinkle with colored sugars. Bake 8 to 10 minutes or until delicately golden. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In small bowl, mix glaze ingredients until smooth and spreadable. Spread glaze over cookies. Decorate with decorator icings.
Time 55m Yield 4-1/2 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle. , On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with coarse sugar if desired., Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. While cookies are still warm, poke two holes into each cookie with a straw. When cookies are completely cooled, thread ribbon through holes and tie into a bow; trim ribbon if necessary.
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.
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.
Time 1h Yield 36 Number Of Ingredients 4 Steps:
Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms. Place sugar in small bowl. Shape dough into 36 (1-inch) balls; roll balls in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 2 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool 5 minutes; gently press heart onto top of each cookie. Cool completely. Store in tightly covered container.
Time 20m Yield 24-30 Cookies Number Of Ingredients 7 Steps:
Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil. Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture. Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating. These cookies set up best if cooled in the fridge.
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.
More about “hearts delight cookies recipes”
Time 45m Yield 12 serving(s) Number Of Ingredients 10 Steps:
On a lightly floured surface, roll each puff pastry sheet into a 12 inch square. Place on ungreased cookie sheets. (Original recipe calls for: “Using an 11 inch heart pattern, cut each pastry into a heart shape” - either way works well). Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it’s a good idea to check your oven temperature. If underbaked, the pastry will fall.). Remove to wire rack to cool. Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes. In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir. Split puff pastry sheets horizontally with a serrated knife. Place one layer on a serving plate and top with 1/3 of the pudding mixture. Repeat twice. Top with remaining pastry. In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance). Carefully spread over top of dessert. Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don’t have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping). Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting) This holds well overnight but we never seem to have any leftovers to keep any longer than that!
