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Sweetheart Cookies

 Sweetheart Cookies
These rounds filled with fruit preserves were blue-ribbon winners at the county fair 2 years running. A family favorite, they never last past December 25!
12 ServingsPrep: 25 min. Bake: 15 min.


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons raspberry or strawberry preserves
  • Confectioners' sugar, optional


  • In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in
  • the flour by hand. On a lightly floured surface, gently knead dough
  • for 2-3 minutes or until thoroughly combined.
  • Roll into 1-in. balls. Place 2 in. apart on greased baking sheets.
  • Using the end of a wooden spoon handle, make an indention in the
  • center of each. Fill each with 1/4 teaspoon preserves.
  • Bake at 350° for 13-15 minutes or until edges are lightly
  • browned. Remove to wire racks. Dust warm cookies with confectioners'
  • sugar if desired. Cool. Yield: about 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 203 calories, 12 g fat (7 g saturated fat), 48 mg cholesterol, 117 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.