Braided Sweetheart Cookies Recipes

SWEETHEART THUMBPRINT COOKIES

Steps:

• Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
• Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
• Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
• Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.
• In a small saucepan, bring jam to a boil. Press through a fine-mesh strainer; discard solids. Spoon into heart indentations (about 1/2 teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving. (Cookies can be stored in an airtight container at room temperature up to 5 days.)

SWEETHEART COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

SWEETHEART COOKIES

Steps:

• Make cookie dough as directed on package, stirring in flour. Roll dough into 36 (1-inch) balls. Combine sugars and coffee powder in small bowl. Roll balls in sugar-coffee mixture. Place about 2 inches apart on ungreased cookie sheet.
• Bake at 375°F 7 to 9 minutes or until set. Immediately press 1 chocolate-striped candy into center of each cookie. Allow to stand about 5 minutes until soft; press lightly. Top melted candy with chocolate candy.
• If desired, reverse the candies on the cookies. Cool; place on cooling racks. Cool completely.

SWEETHEART SANDWICH COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix and flour until well blended. Add butter, egg and almond extract; stir until soft dough forms.
• Roll dough into 84 (1/2-inch) balls. Roll each ball in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.