Nestlé Crunch and raspberry jam combine to make these tasty Valentine cookies. Perfect for surprising that special someone.
- 1 package (13 oz.) NESTLÉ CRUNCH Hearts, unwrapped
- NESTLÉ Milk Chocolate Hearts
- 1 cup (2 sticks) butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1 tablespoon milk or water
BEAT butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Gradually beat in flour. Cover; refrigerate for 1 hour.
PREHEAT oven to 350° F.
SHAPE dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Press thumb into tops to make 1/2-inch-deep depressions (dough will crack around edges). Fill each depression with about 1/4 teaspoon jam.
BAKE for 14 to 16 minutes or until edges are lightly browned. Immediately press 1 Nestlé Heart into center of each cookie. Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.
COMBINE powdered sugar, 1 tablespoon butter and milk in small mixer bowl; whisk until smooth. Add more milk if needed. Drizzle over tops of cookies.
Review This Recipe
This is an excellent and versatile recipe. I make cookies each week for a Sunday School class among many other occasions and everyone just loved these. I did not have Nestle's hearts but I found that crunch and plain chocolate pieces were just as good. I also experimented with other flavors of jam and they were equally accepted - in fact they just disappeared. I will use this recipe a lot during the holidays. I loved the fact that I could leave the dough in the fridge for an hour while I made other cookies - I seemed to get more accomplished that way. Thank you - I love your products.
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