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Shortbread Hearts

Shortbread Hearts
Makes:
42 cookies
Prep Time:
30
minutes
Total Time:
104
minutes
based on
18 reviews
Nestlé Crunch and raspberry jam combine to make these tasty Valentine cookies. Perfect for surprising that special someone.

In this recipe:


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Ingredients:

  • COOKIES
  • 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
  • GLAZE
  • 1 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon milk or water

Directions:

FOR COOKIES:
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.

FOR GLAZE:
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.


Reviews:

Review This Recipe
  •  Star(s)

    Shortbread Hearts

    Mary Dempster from HUNTINGTON BEACH, CA

    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.

  •  Star(s)

    GREAT TREAT!

    Michelle Cordero from Camden, NJ

    When I made these wonderful cookies, I couldn't get enought of them. I actually made them throughout the holiday season. I decorated them with red, green, and white icing. They are fun and easy to make. My co-workers and family members loved them. I think these are not only great for Valentines but for any special occasion. They are great!

  •  Star(s)

    Perfect!

    S. Kesti from LAURIUM, MI

    This is an easy and delicious recipe for Valentines Day. I found them easier to make than rolling out and decorating sugar cookies.

  •  Star(s)

    Short breads so good to eat

    michele brierton from glenshaw, PA

    I put the short bread hearts on my menu for valentines day. I had some extra to bring in to work they went so fast and so yummy to eat. My friends and clients just loved them. I would make these again.

  •  Star(s)

    Great cookie

    Rochelle Ramos from San Leandro, CA

    I used the basic shortbread recipe here to make heart shaped cutouts and it worked great.

  •  Star(s)

    shortbread hearts

    CAROLINE ZOCCOL from MARCO ISLAND, FL

    Very delicious and easy to make.

  •  Star(s)

    fun w/ daughter

    Nicole Binggeli from bellingham, WA

    we only had fresh Raspberry's my daughter enjoyed making the preserve for inside the cookies, I didn't have chocolate hearts so I used chocolate chips instead they turned out great also mixed some preserve w/ dough & gave the whole cookie the raspberry taste YUMMY

  •  Star(s)

    Classic

    Julie Dollinger from Saint Louis, MO

    No eggs! Great for those with food allergies!

  •  Star(s)

    Shortbread hearts

    P. MITSUYASU from Ewa Beach, HI

    Made these for my daughters class thought it was sweet enough without the icing. Cute idea for Valentines. Used Strawberry instead of Raspberry but couldn't taste it. Very good cookie!

  •  Star(s)

    RASBERRY TWINKLES

    SUE CREIGHTON from HOLLIDAYSBURG,PA

    I THOUGHT THIS RECIPE WAS EASY TO MAKE, AND WAS VERY GOOD. I USED LEMON CURD FILLING ON THE COOKIES AND DRIZZLED SOME ICING ON THEM. THEY WERE DELICIOUS! THANK YOU FOR THE RECIPE.

  •  Star(s)

    Raspberry Twinkles

    Angelica Lopez from Monticello, KY

    This recipe is very easy and delicious too. I made these cookies at the last holidays and my friends and me enjoyed so much.

  •  Star(s)

    Twinkles

    DOLORES JOHNSON from LOX, FL

    I made these last minute. They are so good, I used Polaner all fruit in blackberry and raspberry.

  •  Star(s)

    Raspberry Twinkles

    Lisa Ferguson from Astoria, OR

    These cookies are good! I was so surprised they didn't have any eggs or baking soda in them. They ended up being like a shortbread cookie, real light. I was hoping for more raspberry flavor. The chocolate overrides that flavor quite a bit.

  •  Star(s)

    Raspberry Twinkles

    Patricia Peters from Earlton, ON

    Yummy!! I made these last evening and they are quick and easy to prepare.

  •  Star(s)

    Raspberry twinkles

    Jane Evenson from Maple Falls, WA

    Very good and fun to make.

  •  Star(s)

    Raspberry Twinkles

    Patricia Peters from Earlton, ON

    My mother use to make these when I was a little girl,they're so good.Now I make them for my own family.

  •  Star(s)

    Simply delicious

    Debra Morgan from Riverside, PA

    These cookies are melt in your mouth good. I would recommend them to any cookie lover

  •  Star(s)

    Rasberry twinkles

    Linda Doolittle from akron, OH

    This is a good recipe though I dont like rasberry so I substituted strawberry jam instead.

Nutrition Facts

Serving Size: 1/42 of recipe

Servings Per Recipe: 42 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Shortbread Hearts

    Ingredients

    • COOKIES
    • 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
    • GLAZE
    • 1 cup powdered sugar
    • 1 tablespoon butter, softened
    • 1 tablespoon milk or water

     

    Directions

    FOR COOKIES:
    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.

    FOR GLAZE:
    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.

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