Ingredients Edit


  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 1/4 tsp vanilla extract (you may substitute almond extract if you wish)
  • 1/4 cup milk (I used vanilla almond milk for an extra vanilla-y kick)
  • 1/4 cup strawberry or raspberry preserves (I used strawberry)
  • Heart shaped cookie cutters
  • parchment paper to line the baking sheet with

Directions Edit

  1. Preheat oven to 350°F
  2. Cream

the softened butter and sugar in a medium mixing bowl using an electric mixer set on low to medium speed, continue mixing until the mixture looks light yellow and fluffy

  1. Add the remaining ingredients and mix with mixer until a solid dough-ball forms
  2. Allow dough to chill in refrigerator for approximately two hours
  3. Once dough is chilled roll it onto a well floured surface until it is approximately 1/2 inch thick
  4. Cut

the dough using the large to medium sized heart-shaped cookie cutter and place half of the cookies onto the parchment lined baking sheet

  1. You may need to re-roll the dough a few times to get 24 heart shaped cookies
  2. With

the remaining 12 cookies, use the smallest heart shaped cookie cutter to cut a smaller heart shape into the center, set aside

  1. spread about 1/2 teaspoon of preserves onto the cookies that are already on the parchment paper
  2. Once the preserves are spread, top with the remaining cookies that have the smaller heart cut into them
  3. Bake for 15 to 20 minutes or until golden brown
  4. Allow to cool for about 15 minutes before serving. You may top with some powdered sugar if you wish.
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