Braided Sweetheart Cookies Recipe

4.5 2 3
Braided Sweetheart Cookies Recipe
Braided Sweetheart Cookies Recipe photo by Taste of Home
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Braided Sweetheart Cookies Recipe

Read Reviews
4.5 2 3
Publisher Photo
Everyone had a "hay day" when our daughter, Naomi, married Philip Shellenberg. Naomi's grandma, Lilly Person, who has made these tender cookies for 48 years, fixed them in the shape of hearts for the wedding. They got gobbled up in a "heartbeat".
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 to 8 drops red food coloring

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough in half; tint one portion pink, leaving the remaining portion white. Wrap each portion in plastic wrap; refrigerate for 4 hours or overnight.
For each cookie, shape a 1-in. ball of each color into an 8-in. rope. Place a pink and white rope side-by-side; press together gently and twist. Place 2 in. apart on ungreased baking sheets; shape into a heart and pinch ends to seal.
Bake at 350° for 8-11 minutes or until edges are lightly browned. Cool on wire racks. Yield: 2 dozen.
Editor's Note: If cookies spread during baking, place the baking sheets with shape dough in the freezer for 10 minutes, then bake for 11-12 minutes. Tip: Fix cookies ahead and freeze until serving.
Originally published as Braided Sweetheart Cookies in Down the Aisle Country-Style 2000, p42

Nutritional Facts

1 each: 147 calories, 8g fat (5g saturated fat), 29mg cholesterol, 138mg sodium, 17g carbohydrate (7g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 to 8 drops red food coloring
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide dough in half; tint one portion pink, leaving the remaining portion white. Wrap each portion in plastic wrap; refrigerate for 4 hours or overnight.
  3. For each cookie, shape a 1-in. ball of each color into an 8-in. rope. Place a pink and white rope side-by-side; press together gently and twist. Place 2 in. apart on ungreased baking sheets; shape into a heart and pinch ends to seal.
  4. Bake at 350° for 8-11 minutes or until edges are lightly browned. Cool on wire racks. Yield: 2 dozen.
Editor's Note: If cookies spread during baking, place the baking sheets with shape dough in the freezer for 10 minutes, then bake for 11-12 minutes. Tip: Fix cookies ahead and freeze until serving.
Originally published as Braided Sweetheart Cookies in Down the Aisle Country-Style 2000, p42

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MY REVIEW
soxchik User ID: 4292328 31566
Reviewed Feb. 8, 2011

"These are a nice recipe. Similar to one i've always used for braided red/green candy cane shaped xmas cookies. Anyone who tries the recipe needs to be patient, fridge the dough for at least as long as recipe indicates. this cuts down on stickiness when handling. If your hands are super-warm this stickies up the dough as you work. Rechill unbraided dough between batches, during baking, so dough remains chilled for working.

This does reduce stickiness. Can dust hands LIGHTLY with flour occassionally too. If my boys can handle and enjoy the task of braiding and shaping these cookies, adults can too! Get creative (instead of throwing it out!!yeesh!)with your dough, roll into log, fridge or freeze, slice and bake."

MY REVIEW
Sweetgirl505 User ID: 4637783 36017
Reviewed Jan. 17, 2010

"They tasted really good but I ended up throwing away more the half of it, because the dough was sticking to everything. And the shaping was very hard."

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