Recipe Summary

40 mins
30 mins
10 mins to 12 mins at 350° per batch
24 cookies


Ingredient Checklist


Instructions Checklist
  • With an electric mixer, beat butter, sugar, egg, and vanilla 3 to 4 minutes, until light and fluffy. Add flour and salt and continue beating 2 minutes more, until well blended.

Instructions Checklist
  • Roll dough into a 2-inch-thick log. Wrap in plastic and chill 30 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Heat oven to 350°F. Line two baking sheets with aluminum foil. Cut dough into 1/4-inch-thick slices and place on sheets 3 inches apart. Cut out heart shapes from centers of slices with cookie cutters in assorted sizes. Place heart-shaped cutouts alongside larger cookies. Bake 10 minutes.

Instructions Checklist
  • Take baking sheets out of the oven and remove small cookies; fill large cookie centers with crushed candy; bake 1 to 2 minutes more, or until candy melts. Cool on baking sheets 5 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough and candy.


For mess-proof crushing, place candy in a resealable plastic bag and pound with a rolling pin. For red-and-white swirl centers, we used Life Savers Creme Savers Strawberries and Creme.

Nutrition Facts

166 calories; total fat 8g; carbohydrates 22g; fiberg; protein 2g.