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Heart of My Heart Cookies

Heart of My Heart Cookies

Who wouldn't love delicious decorated heart-shaped sugar cookies?

Ingredients

Cookies

  • 1 cup butter or margarine, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 1/2 cups Gold Medal all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Powdered Sugar Glaze, if desired

  • 1 1/2 cups powdered sugar
  • 3 to 3 1/2 tablespoons milk
  • Decorations, if desired
  • Betty Crocker colored sugars
  • Betty Crocker decorating icings (from 4.25-ounce tubes)


Instructions

  1. In large bowl, beat butter, 1 1/2 cups powdered sugar, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate 2 to 3 hours or until chilled.
  2. Heat oven to 375 degrees F. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. If desired, sprinkle with colored sugars.
  3. Bake for 8 to 10 minutes or until delicately golden.
  4. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  5. In small bowl, mix glaze ingredients until smooth and spreadable. Spread glaze over cookies.
  6. Decorate with decorator icings.

Prep Time: 30 min | Start to Finish: 1 hr 10 min | Makes: 2 to 2 1/2 dozen cookies

High Altitude (3500-6500 ft): No change.

Short of time? Use a pouch of Betty Crocker sugar cookie mix instead of the scratch recipe.

Cut cookies, using a cutter dipped in flour or powdered sugar, as close together as possible on the rolled dough to avoid rerolling (rerolled dough will be a little tougher).

Nutrition Information: 1 Serving: Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 30mg; Sodium 110mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 7g); Protein 2g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%

Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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