Ingredients[]
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 egg
- 1/4 tsp vanilla extract (you may substitute almond extract if you wish)
- 1/4 cup milk (I used vanilla almond milk for an extra vanilla-y kick)
- 1/4 cup strawberry or raspberry preserves (I used strawberry)
- Heart shaped cookie cutters
- parchment paper to line the baking sheet with
Directions[]
- Preheat oven to 350°F
- Cream
the softened butter and sugar in a medium mixing bowl using an electric mixer set on low to medium speed, continue mixing until the mixture looks light yellow and fluffy
- Add the remaining ingredients and mix with mixer until a solid dough-ball forms
- Allow dough to chill in refrigerator for approximately two hours
- Once dough is chilled roll it onto a well floured surface until it is approximately 1/2 inch thick
- Cut
the dough using the large to medium sized heart-shaped cookie cutter and place half of the cookies onto the parchment lined baking sheet
- You may need to re-roll the dough a few times to get 24 heart shaped cookies
- With
the remaining 12 cookies, use the smallest heart shaped cookie cutter to cut a smaller heart shape into the center, set aside
- spread about 1/2 teaspoon of preserves onto the cookies that are already on the parchment paper
- Once the preserves are spread, top with the remaining cookies that have the smaller heart cut into them
- Bake for 15 to 20 minutes or until golden brown
- Allow to cool for about 15 minutes before serving. You may top with some powdered sugar if you wish.