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Sweetheart Cookies Recipe
Sweetheart Cookies Recipe photo by Taste of Home

Sweetheart Cookies Recipe

Read Reviews (5)
4.67 5
Publisher Photo
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!
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons raspberry or strawberry preserves
  • Confectioners' sugar, optional

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Sweetheart Cookies in Country Woman Christmas Annual 2000, p30

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.

Reviews for Sweetheart Cookies(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 20, 2013

can these cookies be frozen?

MY REVIEW
Reviewed May. 31, 2012

They look delicious! I wonder if they would freeze well?

MY REVIEW
Reviewed Jan. 22, 2011

Simple and delicious! Stay soft if kept in an airtight container. Thanks for the recipe!

MY REVIEW
Reviewed Nov. 8, 2010

I submitted this recipe and I always use cold dough, make small round balls and carefully use my thumbprint and gently push the dough back up to meet the jelly. They turn out wonderful and my family loves these tender little cookies.

MY REVIEW
Reviewed Dec. 24, 2009

These cookies taste great but they spread more than the picture. I followed the recipe to a "T" twice and had the same result. (I am not a novice baker, either!)

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