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
INSTRUCTIONS
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.
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.
Blogger Comment
Facebook Comment