Best 10 Cherry Filled Heart Cookies Recipes

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Step into the realm of baking with our exquisite guide to creating delectable cherry-filled heart cookies. Indulge in a culinary journey that yields visually stunning and tastefully tantalizing treats that will undoubtedly impress your loved ones or become the highlight of your next gathering. With a blend of sweet and tangy flavors, these heart-shaped cookies promise to capture the essence of love and leave an unforgettable impression.

Let's cook with our recipes!

CHERRY-FILLED COOKIES



Cherry-Filled Cookies image

This luscious cherry filling peeking out of these rounds is just a hint of how scrumptious they are. Using a doughnut cutter to shape each cookie top really speeds up the process.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can (21 ounces) cherry pie filling

Steps:

  • In a bowl, cream shortening and sugars. Add eggs, buttermilk and vanilla; mix well. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm. , Divide dough in half. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cutter. Place half of the circles 2 in. apart on greased baking sheets; top each with a heaping teaspoon of pie filling. Cut holes in the center of remaining circles with a 1-in. round cutter; place over filled circles. Seal edges. , Bake at 375° for 10 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 253 calories, Fat 6g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 122mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY-FILLED HEART COOKIES



Cherry-Filled Heart Cookies image

These crisp, flaky cookies are a wonderful way to show you care. They take a little effort, but the smiles of satisfaction make it worthwhile. -Audrey Groe, Lake Mills, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 4-1/2 dozen filled cookies.

Number Of Ingredients 18

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup red maraschino cherry juice
12 red maraschino cherries, chopped
1 tablespoon butter
Additional sugar

Steps:

  • In a bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. , Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill. , Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour., Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 183 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 164mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

LINZER HEART COOKIES



Linzer Heart Cookies image

Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or cherry jam can be substituted for the seedless raspberry jam in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen cookies

Number Of Ingredients 12

1 1/4 cups whole hazelnuts
1 cup (2 sticks) unsalted butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon lemon zest
Confectioners' sugar, for dusting
1 cup seedless raspberry jam

Steps:

  • Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
  • Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
  • In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
  • Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
  • Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
  • Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

EASY FRUIT-FILLED PASTRY HEART COOKIES



Easy Fruit-Filled Pastry Heart Cookies image

These EASY cookies are flaky, tender, and just delicious, whether glazed or sprinkled with sugar. If you roll it out in half batches and keep the dough cold, you will be rewarded with what has turned out to be one of my family's favorite cookies! Sprinkle with regular or coarse pastry sugar.

Provided by Ellen Bancroft Ziegler

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 3h10m

Yield 18

Number Of Ingredients 7

1 cup all-purpose flour
½ cup cold butter
½ (8 ounce) package cold cream cheese
⅛ teaspoon salt
1 beaten egg
6 tablespoons apricot preserves
2 tablespoons white sugar, for sprinkling

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray, or line with parchment paper.
  • Place the flour, butter, cream cheese, and salt in a bowl. Cut it together with 2 knives or a pastry cutter until the butter and cream cheese is the size of small peas. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours.
  • Cut the dough in half and place half in the refrigerator to stay cold. Roll the other half between 2 pieces of wax paper or parchment into a sheet about 1/8 inch thick. Lift off the top sheet, and use a heart-shaped cookie cutter to cut 18 cookies. Before lifting the cutouts from the wax paper, put the dough onto a flat baking sheet and into the freezer for a few minutes to firm up the cookies. Set the 18 cookies aside. Repeat with the other half of the dough, also making 18 heart-shaped cookies.
  • Place 18 cookies onto the prepared baking sheets so they don't touch. Carefully brush a little beaten egg around the top of each cookie, and spoon about 1 teaspoon of preserves into the center of the cookie. Top each with another unfilled cookie, press together around the edges, and crimp the edges with a fork to seal in the filling and make a pretty edge. Brush the tops of the filled cookies with beaten egg, and sprinkle with sugar.
  • Bake in the preheated oven until the cookies are a light golden brown, 10 to 12 minutes. Cool completely before placing in containers.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 11.2 g, Cholesterol 30.7 mg, Fat 7.6 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 4.7 g, Sodium 77.6 mg, Sugar 4.3 g

HEART-SHAPED COOKIES



Heart-Shaped Cookies image

I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.

Provided by Mari

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 cup unsalted butter
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (10 ounce) jar strawberry jam
¼ cup powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
  • Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
  • Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
  • Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g

CHERRY-FILLED HEART-SHAPED PIES



Cherry-Filled Heart-Shaped Pies image

Make mini heart-shaped cherry pies for the sweethearts in your life with this simple recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 6

Number Of Ingredients 11

2/3 cup granulated sugar
2 tablespoons cornstarch
1 can (15 oz) pitted dark sweet cherries, drained, 3 tablespoons juice reserved
1 teaspoon grated orange peel
1/2 cup orange juice
1 tablespoon unsalted butter
1 vanilla bean
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg
1 tablespoon whipping cream
2 tablespoons coarse sugar or sanding sugar

Steps:

  • In 2-quart saucepan, mix granulated sugar and cornstarch with whisk. Stir in cherries, reserved juice, the orange peel, orange juice and butter. Cut slit down center of vanilla bean; scrape out seeds. Add seeds and bean to cherry mixture. Heat to boiling; boil 1 minute, stirring constantly. Pour into shallow container. Remove and discard vanilla bean. Refrigerate until ready to assemble.
  • Meanwhile, on lightly floured surface, roll 1 pie crust to 1/8-inch thickness. With 5 1/2-inch heart-shaped cookie cutter, cut out 6 hearts. Place on ungreased cookie sheet. Repeat with second pie crust. With 1 1/2-inch heart-shaped cookie cutter, cut out small heart from center of second batch of hearts. Spread 2 tablespoons filling on each plain heart. Cover with cutout hearts so filling shows. Press edges together with fork. Refrigerate 1 hour or until firm.
  • Heat oven to 400°F. In small bowl, beat egg and whipping cream. Brush over hearts. Sprinkle with coarse sugar.
  • Bake 25 to 30 minutes or until lightly golden. Remove from cookie sheet to cooling rack; cool at least 30 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 64 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Pie, Sodium 270 mg, Sugar 36 g, TransFat 0 g

CHERRY CORDIAL KISS COOKIES



Cherry Cordial Kiss Cookies image

Make and share this Cherry Cordial Kiss Cookies recipe from Food.com.

Provided by loves2bakeSB

Categories     Drop Cookies

Time 34m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

1 cup butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry juice
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup chopped maraschino cherry
48 Hershey cherry cordial chocolate kisses
granulated sugar

Steps:

  • Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
  • Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.

ICED HEART COOKIES



Iced Heart Cookies image

Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 2 dozen

Number Of Ingredients 11

2 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 pound confectioners' sugar (2 spooned and leveled cups)
1 large egg white, or 2 1/2 tablespoons meringue powder
Gel food color (optional)
Edible Luster Dust (optional)

Steps:

  • Cookies: In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, about 20 minutes.
  • Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting with flour as needed. Cut shapes with 2 1/2-inch heart-shaped cookie cutters. Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough.
  • Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.
  • Royal Icing: In the bowl of a mixer fitted with the paddle attachment, combine confectioners' sugar and egg white on low speed. Add a scant 1/4 cup water, then increase speed to medium-high and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes. Reduce speed to low and mix 1 minute more to eliminate air bubbles. Divide icing and add food color, a drop at a time, until desired color is reached to one half. Use immediately, or store in an airtight container in refrigerator up to 3 days. Stir well before using.
  • Decorating: Pour white icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. Arrange iced cookies end to end. Let dry completely, then brush across each cookie diagonally with pink "paint." For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.

DRIED CHERRY-ALMOND FILLED COOKIES



Dried Cherry-Almond Filled Cookies image

My original recipe. I came up with this out of necessity when I needed a special cookie for a Holiday party. Rich cherry almond flavor in a cream cheese dough. Be sure to soak the cherries before using or filling will be dry. Cooking/prep time does not reflect time to refrigerate dough.

Provided by GrammaJeanne

Categories     Dessert

Time 2h

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 12

8 ounces cream cheese, at room temperature
8 ounces butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 cups sweet red dried cherries (I used Bing)
1/2 cup amaretto liqueur
1/4 cup white grape juice (or white wine)
1 teaspoon almond extract
1/4 cup raw sugar (Turbinado)
1 1/2 cups whole almonds (unsalted)

Steps:

  • Dough: Cream the cheese and butter in the bowl of an electric stand mixer, fitted with the paddle attachment, until light.
  • Add sugar, salt and vanilla until moistened. With mixer on low, add flour and mix until combined.
  • Dump dough onto well-floured board and roll into a ball. Divide ball into quarters, wrap each piece in plastic wrap and refrigerate for 1-2 hours.
  • Filling: Soak cherries in a combination of Amaretto and white grape juice for several hours (in a pinch, heat on low until liquid is hot but do not boil, then add cherries and soak at least 20 minutes - allow to cool before using).
  • Place cherry mixture, almond extract, sugar and almonds in food processor, fitted with metal blade. Pulse/process until ingredients form a grainy paste (if necessary add a little more liquid). Scrape sides down once during processing.
  • Roll out each dough ball to a uniform thickness of about 1/8 inch. Cut into 2 inch circles and place on parchment covered cookie sheets. Place a level measuring teaspoon of filling in center of each round. Pull over to fold in half (forming a half moon) and press edges gently together to form a seal.
  • If desired, brush each cookie with an egg wash of 1 beaten egg and 1 tablespoon milk just before baking.
  • Bake 1 sheet at a time on center rack of preheated 350 degree oven for 18-20 minutes or until bottom edge becomes golden. Remove to wire rack and let cool completely.

Nutrition Facts : Calories 220, Fat 15.4, SaturatedFat 7, Cholesterol 30.7, Sodium 122.7, Carbohydrate 17.9, Fiber 1.4, Sugar 8.3, Protein 3.6

3-INGREDIENT MINI HEART CHERRY PIES



3-Ingredient Mini Heart Cherry Pies image

These miniature pies are perfect treat to share for Valentine's Day. The best part? You'll only need three ingredients.

Provided by Karly Campbell

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 4

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (21 oz) cherry pie filling
1 egg
1 tablespoon water

Steps:

  • Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out.
  • Use 3-inch diameter round cutter to cut 12 circles from dough. Use small heart-shaped cutter to cut 12 hearts from remaining dough, rerolling scraps as needed.
  • Press circles into 12 ungreased regular-size muffin cups; fill with pie filling. Top each with heart-shaped cutout.
  • In small bowl, beat egg and water. Brush over crust on each.
  • Bake about 20 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 12 g, TransFat 0 g

Tips:

  • Use fresh, ripe cherries. This will ensure that your cookies have the best flavor.
  • Pit the cherries before using them. You can use a cherry pitter to make this task easier.
  • Use a sharp knife to cut the cookies. This will help to prevent them from tearing.
  • Bake the cookies until they are golden brown. This will ensure that they are cooked through.
  • Let the cookies cool completely before decorating them. This will help to prevent the frosting from melting.

Conclusion:

Cherry-filled heart cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be decorated in a variety of ways. With a little creativity, you can create cookies that are sure to impress your friends and family.

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