Heart-shaped cookies
I have made these heart-shaped cookies a few times, especially in February when various occasions to celebrate as a couple arise. The recipe is not complicated and does not require hard-to-find shapes or ingredients. I prepare them quickly in the evening or on weekends because I have noticed that even without much sugar or butter, they turn out tasty and tender. Plus, they can be filled with whatever you have at home.
Quick Info
Total time: about 45 minutes
Preparation time: 30 minutes
Baking time: 10-12 minutes
Servings: 15-20 cookies, depending on size
Difficulty: easy
Recipe type: dessert, special occasions (Valentine’s Day, Dragobete)
Ingredients
For the dough:
- 100 g butter (low-fat, but regular works too)
- 150 g brown sugar
- 1 egg
- seeds from one vanilla pod or a little vanilla essence
- 260 g flour
- 1 baking powder
- a pinch of salt
For the filling:
- 1 tablespoon cocoa
- 4 tablespoons coconut
- a handful of chopped nuts or hazelnuts (about 30-40 g)
- 1 tablespoon sugar
- milk (a few tablespoons, just enough to bind the mixture; add gradually)
Preparation method
1. Mix the butter, at room temperature, with the brown sugar until you get a cream. Add the egg and vanilla and mix briefly until everything is well combined.
2. Mix the flour with the baking powder and salt, then gradually add them to the butter cream. The result should be a soft dough that doesn’t stick to your hands. Depending on the flour, you might need to add 1-2 more tablespoons or let the dough rest a bit.
3. Divide the dough into two equal parts. In one of them, add the tablespoon of cocoa and knead a little until the cocoa is well incorporated. You now have two balls of dough, one plain and one with cocoa.
4. Wrap both balls in cling film and refrigerate for 15 minutes. Cold dough is easier to roll out and doesn’t stick.
5. Meanwhile, prepare the filling: mix the coconut, chopped nuts/hazelnuts, tablespoon of sugar, and cocoa in a small bowl. Add a few tablespoons of milk, stirring continuously, until you get a spreadable paste, but not too soft.
6. Take the dough out of the fridge and roll it out separately, each on baking paper or on a surface dusted with flour, about 3-4 mm thick. Use a heart-shaped cutter (or any other shape you prefer) to cut out the cookies.
7. On half of the hearts, place a little filling, then cover with a heart of the same size (you can alternate the plain dough with the cocoa one for an interesting visual effect).
8. Seal the edges by pressing lightly with a fork, so the filling doesn’t leak during baking.
9. Transfer all the cookies to a baking tray lined with baking paper, leaving a little space between them.
10. Bake in the preheated oven at a moderate temperature (180°C for me) for 10-12 minutes, until they start to brown slightly at the bottom. They shouldn’t dry out too much; they remain more tender if you don’t leave them too long.
11. Once cooled on a rack, you can store them in a box with a lid.
Why I make the recipe often
The dough is easy to work with, doesn’t crumble, and I can change the filling anytime if I want a different flavor. The cookies last a few days, don’t become hard, and can be taken on the go. The recipe is not expensive and can be adapted to what you have at home.
Tips and variations
Tips
- If you don’t have a heart shape, any round or square shape works.
- Gradually mix the milk into the filling; if you add too much, it becomes liquid.
- Don’t leave the cookies in the oven too long, so they don’t dry out.
Substitutions
- You can use margarine, although the taste is less rich.
- Nuts can be replaced with hazelnuts or even raw sunflower seeds, ground.
- Brown sugar can be swapped for white sugar.
Variations
- For a fresher taste, add grated orange or lemon zest to the dough.
- The filling can also be made without cocoa, just with nuts and coconut.
- They can be glazed with a little melted chocolate after cooling.
Serving ideas
- They pair well with tea or coffee.
- They can be wrapped as a gift or packed to go.
- They are suitable for holiday platters.
Frequently asked questions
1. Can the dough be made a day in advance?
Yes, you can keep the dough in the fridge, well wrapped in cling film, until the next day.
2. Can the baked cookies be frozen?
I do not recommend it, as their texture changes and they become a bit soft when thawed.
3. What do I do if I don’t have vanilla?
It works even without it, but the taste will be more neutral. You can add a little lemon zest or almond essence for a different flavor.
4. How many cookies does this quantity yield?
It depends on how big you cut them, but generally, you get about 15-20 filled cookies.
5. Can they be made without filling?
Yes, just roll out the dough, cut shapes, and bake the plain cookies. They can be dusted with sugar after cooling.
Nutritional values
Estimate for one cookie (if you make 20):
- calories: approximately 90-100 kcal
- protein: 1.5-2 g
- carbohydrates: 10-12 g
- fats: 5 g
The values are estimates and can vary depending on the chosen ingredients. They are not very dietetic, but neither too heavy if eaten in moderation.
Storage and reheating
The cookies store well at room temperature, in a box with a lid, for up to 4-5 days. They do not require reheating. If you left them uncovered, they may become a bit hard, but usually, they don’t last that long. Freezing is not recommended.
Ingredients: for the dough: 100 g low-fat butter 150 g brown sugar 1 egg seeds from a vanilla pod or vanilla essence 260 g flour 1 teaspoon baking powder a pinch of salt for the filling 1 tablespoon cocoa 4 tablespoons coconut a handful of ground nuts or hazelnuts 1 tablespoon sugar milk to homogenize the filling
