AuthorcookiesrecipeCategoryNut CookiesDifficultyBeginner
In mixer bowl cream butter and sugar until light & fluffy, about 4 minutes.
Add eggs one at a time until well combined.
In a seperate bowl sift flour, baking soda, and salt on low speed, then gradually add flour mixture to mixer bowl on low speed, alternating with buttermilk, until combined.
Wrap dough in plastic to chill until firm, 1 hour or overnight.
To color white sanding sugar, Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters.
May cut centers out of half the hearts batch with smaller sized cutter. Transfer with spatula to baking sheets.
Chill for 30 minutes. Sprinkle with sanding sugar, if using.
Bake until golden not brown, about 10 minutes. Transfer cookies to rack.
Continue with dough by rerolling scraps.Repeating the process.
To make sandwich hearts brush bottom whole heart lightly with jam; cover with a second heart with center cut out; jam will adhere heart to heart.
Fill cut-out area with more jam if desired.
Cookies will keep in an airtight container at room temperature for 1 week.
1 cup or 2 sticks of unsalted butter2 cups sugar2 large eggs [free range or organic preferred]4 2/3 cups all-purpose flour, plus extra for dusting1 teaspoon baking soda1/4 teaspoon salt1/4 cup buttermilk1/2 cup white sanding sugar [can add color by adding pink or red food color]2/3 cup apricot or strawberry jam, slightly warmed
In mixer bowl cream butter and sugar until light & fluffy, about 4 minutes. Add eggs one at a time until well combined. In a seperate bowl sift flour, baking soda, and salt on low speed, then gradually add flour mixture to mixer bowl on low speed, alternating with buttermilk, until combined. Wrap dough in plastic to chill until firm, 1 hour or overnight.To color white sanding sugar, Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. May cut centers out of half the hearts batch with smaller sized cutter. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using.
Bake until golden not brown, about 10 minutes. Transfer cookies to rack. Continue with dough by rerolling scraps.Repeating the process.
To make sandwich hearts brush bottom whole heart lightly with jam; cover with a second heart with center cut out; jam will adhere heart to heart. Fill cut-out area with more jam if desired. Cookies will keep in an airtight container at room temperature for 1 week.
Ingredients
Directions
In mixer bowl cream butter and sugar until light & fluffy, about 4 minutes.
Add eggs one at a time until well combined.
In a seperate bowl sift flour, baking soda, and salt on low speed, then gradually add flour mixture to mixer bowl on low speed, alternating with buttermilk, until combined.
Wrap dough in plastic to chill until firm, 1 hour or overnight.
To color white sanding sugar, Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters.
May cut centers out of half the hearts batch with smaller sized cutter. Transfer with spatula to baking sheets.
Chill for 30 minutes. Sprinkle with sanding sugar, if using.
Bake until golden not brown, about 10 minutes. Transfer cookies to rack.
Continue with dough by rerolling scraps.Repeating the process.
To make sandwich hearts brush bottom whole heart lightly with jam; cover with a second heart with center cut out; jam will adhere heart to heart.
Fill cut-out area with more jam if desired.
Cookies will keep in an airtight container at room temperature for 1 week.
1 cup or 2 sticks of unsalted butter2 cups sugar2 large eggs [free range or organic preferred]4 2/3 cups all-purpose flour, plus extra for dusting1 teaspoon baking soda1/4 teaspoon salt1/4 cup buttermilk1/2 cup white sanding sugar [can add color by adding pink or red food color]2/3 cup apricot or strawberry jam, slightly warmed
In mixer bowl cream butter and sugar until light & fluffy, about 4 minutes. Add eggs one at a time until well combined. In a seperate bowl sift flour, baking soda, and salt on low speed, then gradually add flour mixture to mixer bowl on low speed, alternating with buttermilk, until combined. Wrap dough in plastic to chill until firm, 1 hour or overnight.To color white sanding sugar, Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. May cut centers out of half the hearts batch with smaller sized cutter. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using.
Bake until golden not brown, about 10 minutes. Transfer cookies to rack. Continue with dough by rerolling scraps.Repeating the process.
To make sandwich hearts brush bottom whole heart lightly with jam; cover with a second heart with center cut out; jam will adhere heart to heart. Fill cut-out area with more jam if desired. Cookies will keep in an airtight container at room temperature for 1 week.
Notes
