Heart Cookies


This weekend is Valentine’s Day and while Kevin and  I do not celebrate this Hallmark holiday, I still like to bake goodies and send them to family and friends.  I first found this recipe for sugar cookies while looking through one of my cake books.  I was making the groom’s cake for my brother-in-law’s wedding and also happened to stumble upon this recipe.   I ended up making these cookies for their dessert table at their wedding as well.  They looked so cute and tasted so good that I knew I wanted to use this recipe again.


There is one problem with these cookies.  They are SERIOUSLY addictive.  I truly mean it.  You cannot just eat one.  Try it.  I bet you can’t.  I normally have the will power to say no and I ate THREE while I was packaging these cuties up!   The best thing about them is that you already have everything in your pantry to make them so go and make these tonight!


Vanilla Sugar Cookies

Yield: Approximately 12- 3″ cookies, depending on the size of your cutter


11 ounces all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

6 ounces unsalted butter

4 ounces granulated sugar

1 large egg

1 teaspoon pure vanilla extract


In a medium bowl, sift together flour, salt, and baking powder.  Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy.  Add the egg and vanilla and bean until combined.

Add the flour mixture in 2 batches, scraping down the bowl after each addition.  Beat until the dough just comes together, being careful not to over mix.

Turn out he dough onto a lightly floured surface.  Form the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.

Place the ball of dough between two pieces of parchment paper and roll out to 1/4″ thick.  Keeping the dough in the parchment, transfer to a cookie sheet and place in refrigerator for at least 1 hour. (At this step, I actually had to divide my dough in two pieces then roll and put onto cookie sheets because there was too much dough for one of my sheet pans).

Preheat the oven to 350 degrees.

Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1 inch apart.  Transfer to the freezer and chill for at least 15 minutes or until they are stiff.

Bake until the cookies are light golden brown, about 10 minutes.

Let cookies cool completely on the sheets before decorating.  (They will still be soft when they come out of the oven and may break or become misshapen if they are moved off the sheets before cool.)

*This dough can be made up to 2 weeks ahead of time and refrigerated or frozen.


Royal Icing

yield: 4 1/2 cups


3 ounces pasteurized egg whites

16 ounces sifted confectioner’s sugar

1/2 teaspoon lemon juice


In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form.

Gradually add the confectioner’s sugar, 1/2 cup (4 ounces) at a time, on medium-low speed.  Scrape down the bowl thoroughly between each addition.

Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6-8 minutes.

Use immediately or place the icing into an airtight container.  You can keep Royal Icing in the refrigerator for up to five days.

Source: The Confetti Cakes Cookbook by Elisa Strauss


4 Responses to “Heart Cookies”

  1. 1 Melissa February 13, 2009 at 4:56 pm

    They turned out so pretty! Great writing, too!

  2. 2 Betsy February 18, 2009 at 2:21 pm

    They’re beautiful! I’m saving this recipe, maybe I’ll use it for Easter. 🙂

  3. 3 Mindy February 18, 2009 at 5:54 pm

    Hi Mia,

    These are adorable! This is my first time on your blog–saw your link on Kath’s website. Wonderful icing job on these cookies. Don’t you love that royal icing recipe? (Elisa Strauss has some awesome ideas. 🙂 Do you line the cookies and then fill them, or line them after? I am so going to make these–my neices will love them.


  4. 4 feastonthis February 19, 2009 at 3:52 pm


    This is the only royal icing recipe that I actually like the taste of. I line the cookies with the thicker icing, then thin the icing to flood the centers. Have fun making them!


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