Valentine’s Day Cookies, a simple and delicious idea to celebrate the most romantic day of the year. Large shortbread cookies filled with jam, perfect for breakfast or as a dessert after a themed dinner, to enjoy with your sweetheart.
These heart-shaped sandwich cookies are very easy to make. They consist of two overlapped heart-shaped layers filled with jam. This filling not only acts as an adhesive between the two layers but also makes these treats even more delicious.
For my version, I used raspberry jam, which gives the right contrast with the sweetness of the shortbread. Alternatively, you can also use jam of your choice or hazelnut spread. Curious to find out how to make them? Then let’s head to the kitchen together, because Valentine’s Day cookies will be ready in a click!
If you are interested in other Valentine’s Day recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 5Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day
- Energy 542.54 (Kcal)
- Carbohydrates 80.12 (g) of which sugars 39.78 (g)
- Proteins 7.24 (g)
- Fat 23.10 (g) of which saturated 14.53 (g)of which unsaturated 8.15 (g)
- Fibers 1.69 (g)
- Sodium 25.68 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 9 tbsps butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup egg
- 1 packet vanillin
- 1/2 cup raspberry jam
- dark chocolate (as needed)
Tools
- Bowl
- Baking Tray
- Cookie Cutter heart-shaped 3.5 in
- Parchment Paper
- Rolling Pin
Steps
First, prepare the shortbread. Work the softened butter with the sugar and vanillin in a bowl using a spoon until you get a creamy mixture. If you prefer, you can replace the vanillin with the zest of half an untreated lemon. Then, add the lightly beaten egg and continue mixing until it’s blended.
I haven’t specified the number of eggs, but rather the quantity. In sweets, especially shortbread, it’s very important to use the right amount of eggs to avoid getting dough that’s too wet and sticky, and thus difficult to work. The quantity mentioned above refers to 1 medium egg, but as I mentioned earlier, I recommend adding the exact amount specified in the ingredients.
Once the egg is blended with the butter and sugar, add the flour and continue mixing with the spoon. Then, once the flour has absorbed the liquid part, knead with your hands until you obtain a smooth and slightly moist, but not sticky, dough ball.
Subsequently, wrap the flattened dough ball in plastic wrap and let it rest for 1 hour in the fridge. The resting period is critical for this type of preparation, so the shortbread achieves the right consistency and is easily workable. You can prepare the shortbread dough the day before.
After the resting time, take the dough, remove the plastic wrap, and roll it out with the help of a rolling pin to a thickness of 0.4 in. For this operation, lightly dust the work surface with flour, but don’t overdo it.
Cut out the cookies with a 3.5 in heart-shaped cutter. You should get 10 in total. Use a smaller cutter to make a hole in the center of half the cookies. I used another heart-shaped cutter, but you can also use a round one, like for Linzer cookies.
Place all the cookies on a baking tray lined with parchment paper and bake in a preheated oven at 340°F with fan function for 20 minutes, or until the cookies are golden on the surface. Obviously, the baking time is relative, as it depends on the type of oven you own.
After the baking time, remove from the oven and let cool. Then spread a little jam in the center of the whole cookies and top each one with the cookies that have a hole in the center.
Now melt the dark chocolate in the microwave at maximum power in short bursts, stirring each time to prevent the chocolate from burning. Put everything in a piping bag and decorate with small stripes on each cookie. Alternatively, you can distribute the dark chocolate using the tip of a spoon.
Storage and Tips for Valentine’s Day Cookies
Valentine’s Day cookies without filling can be stored in a cool, dry place for 3 or 4 days, covered with a glass dome.
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FAQ Questions and Answers for Valentine’s Day Cookies
Can I substitute raspberry jam with apricot jam?
Yes, you can use the jam of your choice or alternatively hazelnut spread or custard.
