Ingredients
Equipment
Method
Cookies
- Bring cookie dough to room temperature for about 30 minutes or until softened and moldable.
- Combine all individual portions into one large ball. On a parchment lined cookie sheet, flatten dough to ¼ inch thickness. Keep it thin because if it's thicker, the cookies might lose their shape.
- Using a cookie cutter, makes shapes with the dough. Take any excess dough and use for more cookies. One package of dough should make about 12-14 cookies.
- Bake according to package directions and let cool after baking.
Raspberry Frosting
- Add softened butter to a medium size mixing bowl. Beat until light and fluffy. Add confectioners sugar and raspberry jam. Start slow, then increase speed until everything is well combined and a frosting consistency forms. *This is a small batch frosting recipe, if you are making more than 1 package of cookies, then double the recipe.
- Spread frosting onto each cookie then top with a fresh raspberry in the center of each cookie.
Chocolate Drizzle
- Add a couple tablespoons of chocolate chips to a microwave safe bowl or glass measuring cup. Microwave uncovered for 30 second intervals, stirring in between, until chocolate is soft enough to stir. Add 1 teaspoon of oil if you want the chocolate drizzle thinner.
- Using a spoon or the measuring cup, drizzle the chocolate over the cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
Instead of little heart cookies, you can make one big heart using the cookie dough! Baking time for the large cookie may be a little longer but everything else is the same.