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Ingredients
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- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 3 tablespoons brown sugar
- 3 large eggs
- ⅓ cup powdered sugar
- 2 ½ tablespoons cornstarch
- 1 ½ tablespoons vanilla bean paste
- 1 teaspoon salt
- 3 ½ cups all-purpose flour
- 32 Wilton heart icing candies
- ½ cup unsalted butter, room temperature (for frosting)
- 1 ½ cups powdered sugar (for frosting)
- 2 teaspoons raspberry Jello powder
Instructions
- Cream butter, granulated sugar, and brown sugar in a stand mixer until smooth.
- Add eggs and mix for 30 seconds; then incorporate powdered sugar, cornstarch, vanilla bean paste, and salt.
- Gradually add flour and mix until dough forms; chill for 1 hour.
- Preheat oven to 350°F and roll out dough on a floured surface to ¼ inch thick.
- Cut out shapes and place on baking sheets; press heart candies into the center of cookies.
- Bake for 12 minutes until edges are lightly browned; cool completely.
- Beat frosting ingredients until smooth and fluffy; pipe onto plain cookies and sandwich with the heart candy cookies.
Notes
Use room temperature butter for easier mixing.
Chilling the dough is important for proper shaping and even baking.
Experiment with various flavored frostings for added variety.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 80
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0
- Protein: 2
- Cholesterol: 40