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Valentine Cookies

142

This recipe makes a lot of cookies, but it can be halved, or you can freeze a portion of the dough for up to three weeks.

  • Yield: Makes several dozen, depending on cookie size

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 4 2/3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/2 cup pale-pink or white sanding sugar (optional)
  • Petal dust in pink, orange, and violet tones (optional)
  • 2/3 cup apricot or strawberry jam, slightly warmed (optional)

Directions

  1. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.

  2. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.

  3. Heat oven to 350 degrees with two racks centered. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.

  4. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam.

Reviews Add a comment

  • michelefoster9
    12 FEB, 2014
    I make these every year and they are quite the event! Takes many hours but they're always worth it. I add a touch of vanilla extract and also lemon zest, both of which I find enhance the flavor. I must always half the recipe because this year it nearly broke my kitchen aid mixer! The dough is pretty stiff and bulky. Next year I will remember to cut this recipe in half. I also sometimes substitute with half splenda and also use no sugar added jam and still get rave reviews!
    Reply
  • 5foxyrun
    11 FEB, 2011
    I made these cookies a few years ago. They came out exactly as the photos. I made my own sanding sugar. Just put regular sugar in the food processor and it comes out very fine sand sugar. It?
    Reply
  • woolylogic
    10 FEB, 2011
    Definitely don't jam them until after baking. These were fun!
    Reply
  • yecats35
    5 FEB, 2011
    I made these last year and they were a big Hit!
    Reply
  • SaraSoko
    12 FEB, 2010
    Does anyone know if you are supposed to make the jam sandwiches BEFORE or AFTER baking? It lists the directions after the baking instructions, but it seems more logical (to me) to do it before.
    Reply
  • Sylt79
    12 FEB, 2010
    My local bakery is nice enough to share their sanding sugars with me. Why not ask your bakery for some?
    Reply
  • Buttercup87
    9 FEB, 2010
    You can find it in Michaels and if you don't have michaels just check on line wheres the nearest to you...or Wilton.com
    Reply
  • jahspecialized
    8 FEB, 2010
    Does anyone know where I can purchase sanding sugar
    Reply
  • skina
    7 MAR, 2009
    these were reallly really good cookies! i accidentally forgot the eggs so i added them at the very end and they still tasted great. i put cream cheese icing on them and they tasted like yummy christmas cookies. like it says, this dough makes a lot of cookies, i made over 100 with it.
    Reply
  • Joevans
    20 FEB, 2009
    These are excellent cookies! I made them with seedless Raspberry Jam. I ONLY use butter in my baking as 'butter makes it better'. If I see a recipe that uses Margarine I will not bake it. You can taste the difference butter makes in your baking. I have noticed quite a few C.C. recipes askiing for shortening..
    Reply