Recipes

Valentines sweetheart cookies

Scrumptious cookies with a special Valentines twist!

(2 votes)

Early in the day or the day before:

In a large bowl cream the butter and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. Using both your hands, shape the dough into a ball. Wrap with plastic wrap or cling film and refrigerate for 2 to 3 hours.
Preheat oven to 200degrees C. Lightly grease some cookie sheets. Roll half or one third of the dough at a time, keeping the rest refrigerated. If you want crisp cookies you should roll the dough until its paper thin. If you prefer softer cookies, you should roll it to 1/8” to 1/4″ thick.
Using a floured cookie cutter, cut the dough into shapes. You can re-roll the trimmings and re-cut them.
Once you have made several of the large heart cookies then make another batch and using the smaller heart cookie cutter cut a heart shape in the middle to create your window for the jam later.
Place the cookies 1/2 inch apart on the cookie sheets.
Bake for 8 minutes or until very light brown. With a spatula, remove the cookies and place them onto racks to cool.
To make the sweethearts just spread some nice Raspberry jam over the bottom layer of heart cookie and place the top layer (the one with the smaller heart shape) on top.