More Great Recipes: Cookies

Sweet Heart Cookies

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


1 cup walnuts, toasted
1/2 cup plus 2 tablespoons sugar
1 1/2 cups butter, softened
1 1/2 teaspoons vanilla
1/2 teaspoon salt
3 cups flour
6 1 ounce squares semisweet chocolate (optional)

In food processor with knife blade attached or in blender at medium speed, blend walnuts and sugar until nuts are finely ground. In large bowl, with mixer at medium speed, beat butter, vanilla extract, salt and ground walnut mixture until light and fluffy. With wooden spoon, stir in flour until dough forms. If necessary, with hands. Press dough together. Divide dought into 3 equal pieces; wrap each in plastic wrap. Refrigerate dough until easy to handle, about 2 hours. Preheat oven to 375 degrees. Sprinkle 15" long sheet waxed paper with four. Place 1/3 of dough on floured waxed paper. Lightly sprinkle dough with flour. Place another sheet of waxed paper over dough. Roll dough between waxed paper to 1/4 inch thick, sprinkling dough with more flour if necessary to keep it from sticking. Remove top sheet of waxed paper. With floured 3" heart-shaped cookie cutter, cut out as many hears as possible from dough; reserve trimings in refrigerator. With floured pancake turner place hearts, about 2" apart, on ungreased cookie sheet. Bake 10-15 minutes until golden. Allow cookies to remain on cookie sheet 2 minutes before removing to racks to cool completely. Repeat with remaining dough and trimmings. When cookies are cook, if you like, melt chocolate. Use it to spread or drizzle on cookies.

Pairs Well With


A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana