Easy Valentine Cookies

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Rich and buttery cookies filled with jam …… That is a jar of love.

Honestly, what would you prefer?

a) A little fluffy teddy bear hugging a red heart with some muddy words written on it b) Some kind of loosely fitting and unreliable underwear c) A bite-sized cookie jar made with love

Yes, I know what I would choose too.

I have to admit, Chris and I don't really do Valentine's Day. He has the classic masculine reasoning that, and while some girls may complain about that, I totally agree – I'd be much more impressed if he came home with a bouquet of flowers just because he felt like it, like he did when I left work. He brings me flowers quite often actually. I bought it a couple of weeks ago, and I wasn't that impressed. Next time I will stay with the 6 pack of beers.

So we start mixing butter and sugar. I prefer to do it in a stand mixer. Once mixed, add plain (all-purpose) flour and rice flour and a pinch of salt and mix until combined.

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Form a ball with your hands:

Then, scroll over a floured surface:

Cut the cookies with a mini heart cutter:

Place on a tray, then cover with clear plastic wrap and refrigerate for at least 30 minutes:

Remove the adhesive film and powder with icing sugar before baking in the oven for 8-10 minutes:

Chill the baked cookies, then sandwich with a little raspberry jam blog:

Delicious!

So while we won't be going to a fancy restaurant for a candlelit meal for two (or exchanging teddy bears and dodgy underwear), we'll probably be enjoying a delicious dinner like mine, or followed by Valentines Nutella French Toast Hearts (yes, you can have this for breakfast or dessert in my eyes), then sit curled up on the couch enjoying some of these cookies with a cocktail (or two).

Different filler ideas:

  • Nutella (of course)
  • Lemon curd
  • Flavored butter cream (almond, orange or coconut would be delicious).
  • Peanut butter (maybe Nutella)

Easy Valentine's Day Cookie Recipe:

Easy Valentine Cookies

Easy Valentine's Day Cookies: Buttery butter hearts interspersed with raspberry jam. A gift that you will want to keep for yourself!

Course: Snacks

Cuisine: British

Ingredients

  • 7 ounces (1 and 3/4 sticks / 200 g) unsalted butter, softened
  • 1/2 cup (95 g) golden icing sugar
  • 1 3/4 cups (200 g) plain / all-purpose flour
  • 2/3 cup (95 g) white rice flour or brown rice flour is fine
  • pinch of salt
  • 1 tablespoon candy / powdered sugar
  • 4 tablespoons of raspberry jam

Instructions

  • Using a stand mixer, or by hand, mix the butter and sugar until well incorporated. Add the two flours and salt, and mix again until incorporated.

  • Scoop out the dough and flatten it into a large ball in your hands. Lay it on a lightly floured surface and spread it to approx. 6 mm thick. The dough is quite delicate and will try to crumble in places. Just push it again if it falls apart.

  • Using a small heart-shaped cutter (3 cm wide at the widest point), cut as many small hearts as you can and place them on 3 metal baking sheets. You must obtain at least 80 individual cookies. You will find that the cookie cutter will not stick if you dip it in flour before you cut it. Cookies can be close together on the tray, but without touching. You can change the role of the dough to cut more hearts, but don't keep flipping over and over again.

  • Cover each of your cookie heart trays with clear plastic wrap / plastic wrap and place them in the fridge for at least 30 minutes (overnight).

  • When ready to bake, preheat oven to 180c / 350f. Take the cookies out of the fridge and remove the transparent film. Sift the icing sugar onto the cookies and cook in the oven for 8-10 minutes, until the edges begin to brown slightly. You may need to cook the trays on the lower shelves for a minute or two more.

  • Remove from the oven and let cool for 5 minutes, then remove from the tray with a spatula and place on a plate or rack to cool.

  • Once cold, sandwich two cookies together with 1/4 teaspoon of raspberry jam. Repeat with the remaining cookies.

  • Carefully put the cookies in bags and tie them with a string if you give them away.

Recipe Notes

Refrigerating the dough:

It is really important to refrigerate the dough; This helps the flavor develop and also helps ensure that the cookies have a nice crisp touch. It will also ensure that cookies do not spread. .

Do not you work too much:

Overworked cookie dough = hard cookies. I cut the shapes, then re-rolled and cut again. I can do one more repetition, but no more than that. Any remaining ‘pieces’ of dough can also be baked in the oven (chef's delight!). . Bigger cookies This recipe makes 80 small cookies (40 once they have been sandwiched along with the jam). Of course you can make bigger cookies. Keep the thickness the same, just use a bigger cookie cutter. Cook them for the same time in the oven. The need for an extra minute in the oven – just keep an eye on them and take them out just when the edges start to change to a very light golden color. . Rice flour: Rice flour really helps to get the perfect texture of crumbly and tender sweet bread. I'm using a mixture of rice flour and plain flour in this recipe, it holds up pretty well, but if you want to use it, here are some other rice flour recipes from the BBC Food website. .

Storage:

Store in an airtight box at room temperature. These cookies are best eaten within 24-48 hours. They will start to lose their freshness after that (but they will still taste great for a couple of days). . Nutritional information is by cookie.

This post was first published in February 2015. Updated in February 2019 with new photos, step-by-step photos, recipe videos, and tips.

Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

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