This German recipe for heart-shaped cookies is known there as Herrnhuter Herzen. For Valentine’s Day or other romantic occasions, they are ideal cookies.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs 20 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 50 |
| Yield: | 50 cookies |
Ingredients
- 3 ¼ cups all-purpose flour
- 1 cup unsalted butter
- 2 tablespoons unsalted butter
- 1 cup white sugar
- 2 eggs
- 2 cups confectioners’ sugar, divided
- 1 tablespoon lemon juice, or more as needed
- 1 tablespoon raspberry syrup, or more as needed
Instructions
- Combine flour, 1 cup plus 2 tablespoons butter, white sugar, and eggs in a large bowl and knead into a smooth dough. Shape into a ball. Flatten, cover with plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets or line with parchment paper.
- Dust a work surface with flour and roll out dough to 1/4-inch thickness. Cut out hearts with a heart-shaped cookie cutter and arrange cut-out cookies on prepared baking sheets.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes.
- Mix 1 cup of confectioners’ sugar with as much lemon juice needed to form a thick icing. Cover half of the hearts with the white icing. Mix the remaining 1 cup confectioners’ sugar with raspberry syrup and cover the other half with pink icing. Let cookies stand until icing dries completely, about 2 hours, or up to overnight.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 3 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
The icing was VERY sweet and a little overwhelming. If I make these again, I will try and make the icing a little less sweet. the cookies themselves are excellent; however! one of my friends ate several uniced. if you get any ideas about not flattening the dough before chilling, don’t. just take the extra minute to flatten it. the people I was baking with insisted it wouldn’t be a big deal, but when the dough came out it was hard as a rock and very hard to roll out. also, the icing was wayyy too thick, almost like fondant, and I had to eyeball it to fix it. but it came out the right consistency in the end good recipe, one star subtracted for the icing taste, another subtracted for wonky measurements. otherwise good