Reviewed: Mar. 28, 2009

I made these for Valentines day and just looked up the recipe to have it ready for Easter. They are INCREDIBLE. I filled them with raspberry jam and drizzled chocolate ganache across the tops. My family thought they came from a bakery. If you like a softer cookie keeping them covered or in a plastic bag will soften them up. Make these if you want to get rave reviews, but set aside a little time, they are time consuming, but worth it.

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Donna

Cooking Level: Expert

Home Town: Matawan, New Jersey, USA

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Reviewed: Mar. 13, 2009

My son has requested these again and again. Him and his roomates love them.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Feb. 16, 2009

First of all, these are NOT EASY. They are complicated. But, the results are very yummy and pretty. Very rich also. They were given LOTS of complements at my Valentines party.

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Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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Reviewed: Feb. 14, 2009

I omitted the almond extract and used 2 teaspoons of vanilla extract instead. I chilled the dough for 2 hours before cutting out hearts with star-shaped centers. The cookies do spread quite a bit in the oven so make sure to place them far apart on the cookie sheet. I made my cookies larger so I ended up baking them for about 10-12 minutes. I spread strawberry jam on half the cookies and sprinkled confectioners' sugar on the other half before sticking them together to make a sandwich. The cookies look so pretty and taste wonderful. Perfect for Valentine's Day! I will definitely be using this recipe again and again.

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Grace

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Reviewed: Feb. 14, 2009

These cookies are amazing!!! I took some tips from the reviews. Rolling the dough with sugar was very helpful. Thanks! Took them to work and they were a hit. All my co-workers raved about them. Will use again very soon...

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msypalacio

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Reviewed: Feb. 11, 2009

These were soooo Good! I did take some of the suggestions given. I chilled the douch for a little bit first. I also stuck to two cookies together with red rasberry jam but before I stuck them together I dusted the top cookie with powdered sugar first. They came out professional looking, and I am definetely not a "cook". But I do "eat" and I was quite pleased.

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TomJohn43

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Reviewed: Feb. 11, 2009

I made these the other day for my daughter's Valentine party. I loved how easy it is to work with this dough. The cookie has a nice texture as well. We did not fill them we just frosted them and they were perfect.

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Mary P.

Cooking Level: Expert

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Reviewed: Feb. 6, 2009

Cookies are good but I had to add more flour and cook them for 13 minutes

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 30, 2009

This is a definite 5 star recipe! I substituted 2 teaspoons of lemon juice for cream of tartar as I didn't have any. Also, I was low on butter so I used 1 stick of butter and 1/2 cup of butter flavored shortening. I rolled the dough between two sheets of parchment paper and cut the cookies out and placed them on a cookie sheet. I made half as sandwich cookies and the other half as plain sugar cookies.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jul. 26, 2008

These are the best sugar cookies I've ever had! Very soft and buttery. I use them year round for any occasion that calls for iced sugar cookies.

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JJK614

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

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Reviewed: Jul. 1, 2008

This is the best cookie ever!!! I have gotten rave reviews everytime I make them. My sister took some to work and now some of her co-workers are ORDERING them from me for the holidays. Last Valentine's Day I had orders for 18 doz of these cookies. They are great!

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KEELIE27

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

Excellent cookie!! I've made them as hearts and shamrocks so far. I get requests for these all the time now...they just melt in your mouth!!

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amprice

Cooking Level: Intermediate

Living In: Tremont, Pennsylvania, USA

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Reviewed: Apr. 10, 2008

I followed suggestions and just used more vanilla extract. I also used raspberry jam as the filling, not icing. Overall a great cookie, not too sweet. Everyone loved them. I also used the dough recipe for hamantaschen at Purim.

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SusanQ

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Reviewed: Mar. 24, 2008

This was a GREAT recipe!!! I used it to make Easter cookies (just different shapes than hearts). I also found the dough to be a little tough to work with, but took others' advice and worked flour into it when I rolled it out, then used powdered sugar with the second batch. I also used a powdered sugar/lime juice/milk glaze and sprinkled colored sugar crystals on top! I would have posted a picture but the cookies disappeared too fast!! Thanks for this recipe!

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KRISTENW

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Waco, Texas, USA

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Reviewed: Feb. 26, 2008

I also made it the other frosting suggested. I loved these and these cookies were a big hit!!!!

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blackbeltman

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 18, 2008

I used : -powdered sugar to roll it out, making the dough a lot sweeter by the end. -marshmallow fluff with red food gel to make a pink filling under the stawberry jam. -the "royal icing I" from this site to make the streaks on top. -he rest of the icing (pink by mixing in red gel) on the small cookies. Didn't have to refrigerate the dough at all. I did find though that the small cutout hearts were too flimsy to pull out and then cook. I rolled them back in and cut them over again. These were a terrific v-day gift for my son's preschool teachers.

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Domestic Goddess

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Reviewed: Feb. 17, 2008

Way to sticky to make any cutouts. Instead I just made them like drop cookie and my husband really liked them. I even added some chocolate chips in about half and they were just as good.

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Andrea

Cooking Level: Intermediate

Home Town: Willingboro, New Jersey, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: Feb. 14, 2008

These were awesome!!! I will be making these every year! Used seedless raspberry jam for the filling and rolled out the dough between parchment paper (which I left the cutouts on and slipped onto the cookie). No need to chill the dough using parchment paper either. Professional looking cookies. Thanks much for the recipe.

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MARIA W.

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Rotterdam, New York, USA

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Reviewed: Feb. 11, 2008

I was very dissapointed with this recipe. I followed it exactly, and used confectioner's sugar instead of flour to roll it out. The dough was absolutely delectable, but the finished cookie didn't have a great taste, was very brittle, and spread a lot during baking, making the cutout tops unusable because the shapes were all messed up and didn't look like hearts anymore at all. I much prefer the Best Rolled Sugar Cookies recipe from this site which I made at Christmas, they cut out beautifully and retained their shape while cooking, also have a better taste and not such a crispy/brittle texture.

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3rdElizabeth

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

This is one of the best-tasting roll out cookie recipes I have ever made. . . my co-workers and family loved them, they were gone by the end of the day! I would chill the dough before rolling for an easier time.

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Kimm H

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Easy Valentine Sandwich Cookies

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