Here's My Heart Cookies

Celebrate love and sweetness with "Here's My Heart Cookies," a charming and delicious spin on classic jam-filled sandwich cookies. These buttery, tender treats are made with a simple shortbread dough that’s cut into heart shapes, with half featuring a cutout to reveal the vibrant strawberry or raspberry jam filling inside. Perfectly elegant and endlessly customizable, they’re a delightful addition to Valentine’s Day, anniversaries, or any occasion that calls for a heartfelt dessert. With a light dusting of powdered sugar for a whimsical finish, these cookies pair beautifully with tea or coffee and make a gorgeous edible gift. Quick to prepare and irresistibly festive, they’re sure to steal hearts with every bite!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 0.66 cup granulated sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 0.5 cup strawberry or raspberry jam
• 2 tablespoons powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2 minutes using a hand mixer or stand mixer.

Step 3

Add the vanilla extract and salt, and mix until combined.

Step 4

Gradually add the flour to the wet ingredients, mixing until a soft dough forms. Be sure not to overmix.

Step 5

Divide the dough into two portions and flatten each into a disk. Wrap the disks in plastic wrap and refrigerate for 20-30 minutes, or until firm enough to roll out.

Step 6

On a lightly floured surface, roll out one dough disk to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheet, spacing them about 1 inch apart.

Step 7

Using a smaller heart-shaped cutter, cut out the center of half of the cookies to create 'windows.' These will be the tops of the sandwich cookies.

Step 8

Re-roll scraps as needed to make more cookies. Repeat with the second disk of dough.

Step 9

Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Spread about 1 teaspoon of jam onto the flat side of each whole cookie (the ones without cutouts).

Step 11

Place a 'window' cookie on top of each jam-covered cookie, pressing gently to sandwich them together.

Step 12

If desired, dust the tops of the cookies with powdered sugar for a decorative touch.

Step 13

Serve and enjoy! Store in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(625.2g)

Amount per serving	% Daily Value*
Calories	2564.2

Total Fat 98.4g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat g
Cholesterol 248mg	0%
Sodium 640.4mg	0%
Total Carbohydrate 409.0g	0%
Dietary Fiber 7.7g	0%
Total Sugars 208.3g
Protein 25.6g	0%

Vitamin D 0IU	0%
Calcium 69.3mg	0%
Iron 11.7mg	0%
Potassium 410.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 3.9%

Carbs: 62.3%