Rating: 4.5 stars
3 Ratings
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This is my mother's recipe. She handed it down to me years ago and I have been making it with a few of my own changes for about 25 years now.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sift the flour, baking powder, and salt together in a bowl; set aside.

  • Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.

  • Gradually mix the flour mixture into the butter mixture.

  • Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.

  • Working with half the dough at a time, roll out dough to about 1/8-inch thick.

  • Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.

  • Cut the center of half of the cookies with a smaller heart shaped cookie cutter.

  • Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.

  • Preheat an oven to 400 degrees F (200 degrees C).

  • Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.

  • Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.

  • Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.

  • Transfer cookies to a wire rack to cool completely.

  • Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.

  • Spoon chocolate decoratively over half of each cookie.

  • Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

Nutrition Facts

202 calories; protein 2.2g; carbohydrates 25.9g; fat 10.4g; cholesterol 30.7mg; sodium 134.3mg. Full Nutrition