Heart Of My Heart Cookies Food

HEART-OF-MY-HEART COOKIES

Steps:

• In large bowl, beat butter, 1 1/2 cups powdered sugar, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate 2 to 3 hours or until chilled.
• Heat oven to 375°F. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. If desired, sprinkle with colored sugars.
• Bake 8 to 10 minutes or until delicately golden. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix glaze ingredients until smooth and spreadable. Spread glaze over cookies. Decorate with decorator icings.

HEART-SHAPED COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
• Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
• Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

HEART'S DELIGHT COOKIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle. , On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with coarse sugar if desired., Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. While cookies are still warm, poke two holes into each cookie with a straw. When cookies are completely cooled, thread ribbon through holes and tie into a bow; trim ribbon if necessary.

HEART OF MY HEART TARTS

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; beat in flour until blended. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into eight balls; press onto the bottom and up the sides of greased heart-shaped or regular muffin cups. In a small bowl, beat egg. Beat in brown sugar and vanilla until blended. Stir in walnuts. Spoon into cups. , Bake at 325° for 25-30 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pan to a wire rack.

GERMAN HEART COOKIES

Steps:

• Combine flour, 1 cup plus 2 tablespoons butter, white sugar, and eggs in a large bowl and knead into a smooth dough. Shape into a ball. Flatten, cover with plastic wrap, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets or line with parchment paper.
• Dust a work surface with flour and roll out dough to 1/4-inch thickness. Cut out hearts with a heart-shaped cookie cutter and arrange cut-out cookies on prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes.
• Mix 1 cup of confectioners' sugar with as much lemon juice needed to form a thick icing. Cover half of the hearts with the white icing. Mix the remaining 1 cup confectioners' sugar with raspberry syrup and cover the other half with pink icing. Let cookies stand until icing dries completely, about 2 hours, or up to overnight.

VALENTINE'S DAY GOOEY BROKEN HEART COOKIES

Steps:

• Whisk the flour, baking soda and salt together in a medium bowl. Beat the egg and vanilla together in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
• Reduce the speed to low. Slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, tint the dough to desired color by adding a few drops of food coloring and mixing to combine. Then increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
• Turn the dough out of the bowl onto a clean work surface and bring it together into a ball. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or up to 24 hours.
• While the dough is chilling, quarter each of the caramel candies and place in a small bowl. Refrigerate until ready to use.
• When ready to roll, cut and bake the cookies, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Dust another sheet of parchment with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets to about 1/4-inch thick (and about 11 by 9 inches) and place in the freezer until slightly chilled, about 5 minutes. Repeat with the remaining piece of dough.
• Cut out cookies with a 3-inch heart-shape cutter and arrange 5 cookies on each of the prepared baking sheets, about 1 1/2 inches apart, for 10 cookies total. Place a heaping tablespoon of the cut caramel candies in the middle of each heart in one layer, leaving the edges of the cookie clean. Gather the scraps of dough, then roll out and cut in the same manner until you have 10 more hearts (do not put candy on top of these). Place one of these heart cookies on top of each of the 10 cookies on the baking sheets and press gently around the edges to seal . Freeze until very firm, about 20 minutes.
• Bake, rotating the baking sheets front to back and bottom to top about halfway through, until the cookies are golden brown around the edges, 16 to 18 minutes. Let cool on the baking sheets on a wire rack, about 5 minutes. Transfer cookies to the rack to cool completely. Dust with confectioners' sugar before serving.

HEART HEALTHY OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat together butter and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add flour, flax, soda, cinnamon, salt and mix well.
• stir in oats and raisins; mix well.
• Drop by rounded tablespoonfulls onto ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.
• Cool 1 minute on cookie sheet; remove to a wire rack.