This recipe makes seventeen 3-inch sandwich cookies and seventeen 1 ½-inch heart-shaped cookies. You'll need a 3-inch heart-shaped cutter and a 1 ½-inch heart-shaped cutter. Frost with Pink Valentine Frosting (see recipe).
Ingredients
- butter: 1 cup
- ½ cups confectioners' sugar: 1 piece
- egg: 1 piece
- vanilla extract: 1 tsp
- almond extract: 0.5 tsp (optional)
- ½ cups all-purpose flour: 2 piece
- baking soda: 1 tsp
- cream of tartar: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Cream butter and confectioners' sugar together in a large bowl. Beat in egg, vanilla, and almond extract.
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Whisk flour, baking soda, and cream of tartar together in a medium bowl. Add to butter mixture; beat until dough is just combined. Divide dough into thirds and shape each portion into a ball.
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Place one portion of dough on a lightly floured surface and roll out to 1/4-inch thickness. For each sandwich cookie, cut out two 3-inch hearts; cut out the center of one of the hearts with a 1 1/2-inch cutter. Place cutout pieces 1 to 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough.
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Bake in the preheated oven until lightly browned, 7 to 8 minutes. Cool completely on wire racks.
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Frost each solid 3-inch cookie with Pink Valentine Frosting and top with an open-centered cookie to form a sandwich. Frost the remaining small hearts and serve as separate cookies.
