Strawberry Heart Butter Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
• Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
• Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, stir cookie mix, flour, softened cream cheese, lemon peel and egg until soft dough forms. Stir in food color to get desired neon pink color. Roll dough 1/4 inch thick on lightly floured surface. Cut with 2 1/2- to 3-inch heart-shaped cookie cutter. Place 1 inch apart on cookie sheet. Decorate cookies as desired by pressing assorted sprinkles into dough.
• Bake 7 to 9 minutes or until light golden brown around edges. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Steps:

• Using an electric mixer, beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
• Transfer to ramekins or small serving dishes. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. Thaw before using. Serve at room temperature.