Glazed and decorated with pastel-colored icing, these raspberry-filled cookies make a thoughtful gift on Valentine's Day.

Source: Family Circle

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Recipe Summary

prep:
20 mins
chill:
2 hrs
bake:
8 mins at 350° per batch
Servings:
80
Yield:
20 filled heart cookies, 40 unfilled and 20 bite size
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Ingredients

Cookies:
Icing:

Directions

Cookies:
  • In large bowl, mix together flour, baking powder and salt.

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  • In second bowl, beat butter and sugar until creamy, 3 minutes. Beat in yolks and vanilla. On low speed, beat in flour mixture in 3 batches, until dough forms. Divide the dough in half; cover and refrigerate 1 hour.

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  • Grease baking sheets. On floured surface, roll half of dough to 1/8-inch thickness. With 2-inch heart-shaped cutter, cut out cookies. Place on baking sheet(s). Gather scraps together; reroll; cut out more cookies for total of 40 cookies. Refrigerate 20 minutes.

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  • Heat oven to 350°F.

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  • Bake in 350°F oven 8 minutes; dont let brown. Let cookies stand on baking sheets 1 minute. Remove cookies to wire racks. Let cool.

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  • Roll out remaining half of dough. With 2-inch heart-shape cutter, cut out 40 cookies, using scraps as in step 4. Using 1-inch heart-shaped cutter, cut out centers from 20 cookies. Place all of the cookies on prepared baking sheets.

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  • Bake in 350°F oven, bite-size cookies 6 minutes, larger cookies 8 minutes. Let stand on sheets 1 minute. Remove cookies to rack to cool.

Icing:
  • In bowl, beat sugar, whites and water until glazing consistency, 8 minutes. Divide into thirds in 3 bowls. Tint a third pink, a third violet and leave a third plain. Decorate 20 cutout cookies, 20 bite-size cookies, 40 unfilled cookies. Spread 1 teaspoon jam on each of 20 solid undecorated cookies; top with cutout cookie.

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Note:
  • Powdered egg whites available from Wilton, 800-794-5866 or www.wilton.com.

Nutrition Facts

72 calories; total fat 3g; saturated fat 2g; cholesterol 14mg; sodium 17mg; carbohydrates 12g; fiberg; protein 1g.

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