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Two Hearts Together

By: Robin  
"My husband and I love to bake in the kitchen together. We made these cookies for Valentine's Day a few years back."

Rating: This weblink has been rated 4 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 113 people have saved this

 

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Original Recipe Yield 2 - 3 dozen
 

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 (3 ounce) package cream cheese, softened
  • 1 egg, separated
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup pink decorator sugar

Directions

  1. In mixer bowl, beat butter, granulated sugar, cream cheese, egg yolk, 1/2 teaspoon almond extract, vanilla and salt until well blended. Add flour, mix well. Chill 2 hours.
  2. On floured surface, knead dough to form smooth ball. Divide into thirds. On floured surface, roll out each portion to 1/8 inch thickness. Cut out heart shapes with cookie cutter.
  3. Place 1 inch apart on ungreased baking sheets. Brush with slightly beaten egg white and sprinkle with colored sugar. Bake in preheated 375 degrees F (190 degrees C) oven for 7 to 10 minutes. Cool.
  4. In saucepan, combine condensed milk, whipping cream and remaining 1/2 teaspoon almond extract. Over medium high heat, cook and stir until mixture comes to a boil. Reduce heat to medium; cook and stir until thickened, 8 to 10 minutes. Cool. Sandwich "two hearts together" with caramel mixture. Store tightly covered.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 155 | Total Fat: 8.3g | Cholesterol: 30mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2004 by LISAMCMT 
If you are a masochist, this is the recipe for you. I've just gone through 2 batches of dough... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2005 by JEWELS9 
I keep eating them, but I'm not too impressed. I don't suspect I'll be making these again. MORE

 
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