Rating: 4.5 stars 4.5
151 Ratings
  • 5 star values: 105
  • 4 star values: 35
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

This recipe makes seventeen 3-inch sandwich cookies and seventeen 1 ½-inch heart-shaped cookies. You'll need a 3-inch heart-shaped cutter and a 1 ½-inch heart-shaped cutter. Frost with Pink Valentine Frosting (see recipe).

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Ingredients

17
Original recipe yields 17 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Cream butter and confectioners' sugar together in a large bowl. Beat in egg, vanilla, and almond extract.

  • Whisk flour, baking soda, and cream of tartar together in a medium bowl. Add to butter mixture; beat until dough is just combined. Divide dough into thirds and shape each portion into a ball.

  • Place one portion of dough on a lightly floured surface and roll out to 1/4-inch thickness. For each sandwich cookie, cut out two 3-inch hearts; cut out the center of one of the hearts with a 1 1/2-inch cutter. Place cutout pieces 1 to 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough.

  • Bake in the preheated oven until lightly browned, 7 to 8 minutes. Cool completely on wire racks.

  • Frost each solid 3-inch cookie with Pink Valentine Frosting and top with an open-centered cookie to form a sandwich. Frost the remaining small hearts and serve as separate cookies.

Editor's Note:

For jam-filled sandwich cookies, spread a thin layer of seedless raspberry jam on each bottom cookie. Top with cookies with open centers. Frost top cookies.

Nutrition Facts

238 calories; protein 2.4g; carbohydrates 32.1g; fat 11.3g; cholesterol 39.7mg; sodium 270.2mg. Full Nutrition
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