"These EASY cookies are flaky, tender, and just delicious, whether glazed or sprinkled with sugar. If you roll it out in half batches and keep the dough cold, you will be rewarded with what has turned out to be one of my family's favorite cookies! Sprinkle with regular or coarse pastry sugar." — ellenz
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1/2 (8 ounce) package
cold cream cheese
white sugar, for sprinkling
These could not be more awful or time consuming to make. really dry at first glance and when baked oozed grease and completely tasteless. sorry i made these
I made this wonderful cookie for Christmas Eve dinner... I only wished I had more... Santa ate 4 of them and from the looks of it he was searching for more! I was looking for a recipe that did not require me to run to the store for MORE ingredients. Luckily I found this - the only thing was I had only STRAWBERRY Preserves... which ended up being PERFECT! My husband and Santa have put in a request for guava paste next time... They were perfect and I chose to use my cookie cutters so we had stars, candy canes, snowflakes and tree shaped cookies and it was just perfect... GREAT recipe! (oh and since I didn't have a rolling pin - I used a wine bottle) - SO ANYONE can make this!
Can't wait to try this recipe but I'm gonna substitute date paste for the apricot filling. Sounds very similar to a recipe my high school Home Ec. teacher used to make for Christmas. I lost my copy and have been searching for AGES! I'm so excited to find this!
This was not an easy recipe to make. I had calculator figure ingredients for 24 cookies. Had trouble figuring how many TBSP of butter equaled 2/3 cup. Finally settled on 12 TBSP. Measurement for cream cheese was a bit confusing. In original recipe of 18 cookies, ellenz used "1/2 (8 oz) pkg. Twenty-four cookies called for 2/3 (8 oz) pkg. I used 10 oz, which may have been more than called for. Had a lot of cream cheese and butter with 1-1/3 cups flour. Took a long time to work into pea size. Rolling dough was a good exercise workout, trust me. Was going to use 2-1/2 inch wide heart cutout but knew there would not be enough 1/8 inch thick dough so settled on 2 inch wide. Near impossible to put 1 tsp preserves on cookie so ended up using about 1/4 tsp. Dough was so small sealing cookie with fork almost destroyed heart-shapes. After brushing with beaten egg, I sprinkled 17 cookies with brown sugar/sugar mixture. Baked light brown after 13 minutes. Watching a video to make this recipe would be a deciding factor to try making these again. Without it, I will chalk this experience up as a challenge that didn't work. Sorry I couldn't rate this with a higher score.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Fruit-Filled Pastry Heart Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 69
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