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Cookies, Fillings

Sweet Heart Sugar Cookies

Sweet-Heart-Sugar-Cookies-LR

Prep Time: 50 Minutes

Total Time: 1 Hour 2 Minutes

Yield: 20 3-inch cookies

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Sweet-Heart-Sugar-Cookies-LR

Ingredients

  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1/2 C. sugar
  • 1/2 tsp. salt
  • 1 lg. egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/3 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • Filling:
  • cherry or other red hard candy, crushed into little chunks

Directions

  1. Preheat oven to 375°F.
  2. Cream together the shortening, sugar and salt until fluffy.
  3. Beat in the egg and vanilla until smooth.
  4. Add the flour and baking powder; stir until a dough is formed.
  5. Roll dough out to ¼ inch thick. Use a 3-inch heart-shaped cookie cutter to cut out dough. Re-roll dough as needed. You will also need to cut out an equal number of 3 inch hearts that have their centers cut out with a 1 ½ inch heart-shaped cutter.
  6. Place the solid hearts on a baking sheet.
  7. Top each one with the outer part of the hearts that have their centers removed.
  8. Re-roll small heart pieces to make more cookie sets.
  9. Chill the dough on a large cookie sheet for 30 minutes or until firm.
  10. Place crushed candy in cookie cut out (it will melt in oven).
  11. Bake the cookies for 10 to 12 minutes or until pale golden.
  12. If candy has not completely spread within cutout design, immediately spread with knife.
  13. Transfer to racks to cool.

Sweet Heart Sugar Cookies

Sweet-Heart-Sugar-Cookies-LR

Prep Time: 50 Minutes

Total Time: 1 Hour 2 Minutes

Yield: 20 3-inch cookies

Ingredients

  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1/2 C. sugar
  • 1/2 tsp. salt
  • 1 lg. egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/3 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • Filling:
  • cherry or other red hard candy, crushed into little chunks

Directions

  1. Preheat oven to 375°F.
  2. Cream together the shortening, sugar and salt until fluffy.
  3. Beat in the egg and vanilla until smooth.
  4. Add the flour and baking powder; stir until a dough is formed.
  5. Roll dough out to ¼ inch thick. Use a 3-inch heart-shaped cookie cutter to cut out dough. Re-roll dough as needed. You will also need to cut out an equal number of 3 inch hearts that have their centers cut out with a 1 ½ inch heart-shaped cutter.
  6. Place the solid hearts on a baking sheet.
  7. Top each one with the outer part of the hearts that have their centers removed.
  8. Re-roll small heart pieces to make more cookie sets.
  9. Chill the dough on a large cookie sheet for 30 minutes or until firm.
  10. Place crushed candy in cookie cut out (it will melt in oven).
  11. Bake the cookies for 10 to 12 minutes or until pale golden.
  12. If candy has not completely spread within cutout design, immediately spread with knife.
  13. Transfer to racks to cool.

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