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Sweetheart Cookies

Sweetheart Cookies


  • 2 cups all-purpose flour
  • 1 1/4 cups Quaker Oats (quick or old fashioned, uncooked)
  • 1 tablespoon grated lemon rind (about 2 large lemons)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2/3 cup seedless raspberry preserves
  • Powdered sugar


  1. In medium bowl, combine flour, oats, lemon rind, baking soda and salt; mix well.
  2. In large bowl, beat butter and sugar with electric mixer until creamy. Add egg and vanilla extract; continue beating until light and fluffy. Stir in oat mixture; mix well. Cover and chill at least 1 hour.
  3. Heat oven to 350 degrees F.
  4. Divide dough into quarters; work with one quarter at a time, keeping remaining dough refrigerated. Roll dough on lightly floured surface to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped cookie cutter. Use a 1-inch heart-shape cookie cutter to cut out a hole from the center of half the hearts. Reroll and cut scraps. Arrange cookies 1-inch apart on ungreased cookie sheets. Repeat with remaining dough.
  5. Bake for 8 to 10 minutes or until light golden brown.
  6. Cool for 1 minute on cookie sheets. Remove to wire rack; cool completely.
  7. To assemble cookies, spread 1 teaspoon preserves in the center of each solid cookie.
  8. Lightly sprinkle cookies with cutouts with powdered sugar.
  9. Place sugar covered cookies, sugar-side up, on top of the cookies with preserves.
  10. Serve cookies within 1 day or freeze for longer storage.

Yield: about 2 1/2 dozen

Notes and cook tips

Omit powdered sugar. Drizzle melted dark or white chocolate over cookies with cutouts.

Melt chocolate in a heavy saucepan or double boiler over low heat, stirring constantly. OR, to microwave, place 1 to 4 ounces chocolate in a microwave-safe container; cook on MEDIUM (50% power) for 1 1/2 to 2 minutes. Stir.

To drizzle chocolate easily, spoon melted chocolate into 1-quart heavy-duty plastic storage bag. Seal bag. Cut a 1/4-inch or smaller opening in corner of food storage bag. Squeeze chocolate over cookies with cutouts.

Recipe and photo credit: Quaker Oats.


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