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Heart's Delight Cookies

 Heart's Delight Cookies
“We serve these tender, pretty cookies for afternoon tea at the bed-and-breakfast my husband and I operate with my parents,” notes Angela Everett of Port Arthur, Texas. “The bows make them look very special!”
54 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 3 cups sugar
  • 3 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 7-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • Coarse sugar, optional
  • 54 ribbons (16 inches x 1/8 inch)


  • 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

2 of 2

Heart's Delight Cookies (continued)

Directions (continued)

  • cookies are completely cooled, thread ribbon through holes and tie
  • into a bow; trim ribbon if necessary. Yield: 4-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 142 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 81 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.