February 15, 2011
What could be sweeter than a heart-cookie in the pudgy little hands of a 2-year-old boy?
Hmm…maybe said 2-year-old boy down for a long nap???Because Amanda had already decorated Valentine’s Day cookies TWICE by the time we got around to
making cookies, we decided to switch things up a bit this year. Instead of our tried-and-true cut-out-cookies, we made these darling peanut butter cookies with jam hearts. The kids and I had such a good time and lemme tell you – this recipe is a keeper!
Like traditional peanut butter cookies, this recipe (Martha Stewart Living, February 2011) has you
shape the dough into balls and smoosh (my word, not Martha’s) them into flattened discs. Then you use your
fingertips to create little heart-shaped divots in the dough. The look on Reed’s face as he slammed his
(pudgy little) hand down onto the balls of dough was worth the inevitable mess created while baking with children.
And I take it back…the sweetest thing is a hug and a sloppy kiss from that 2 ½ year-old. Forget about the cookies.
Peanut-Butter-And-Jam Heart Cookies
Makes 2 dozen ~ pre-heat
oven to 350◦F
Whisk together flour,
baking powder, and ¼ teaspoon salt. Beat
butter and sugars with a mixer on medium speed until pale and fluffy. Beat in peanut butter and then the egg. Reduce the speed to low, and beat in flour
mixture until dough forms. If the dough is sticky (mine was actually a bit dry) you can refrigerate it for 5-10 minutes.
Pre-heat the oven to 350◦F. Using about 2 tablespoons of dough, roll dough into balls. Arrange them on a parchment
lined baking sheet about an inch-and-a-half apart. Press (smoosh) into 1 ¾” rounds. Press hearts into the centers using your fingertips.
Refrigerate for 20 minutes.
Bake for 12 minutes. Remove from the oven and reshape the hearts. I used the wrong end
of my wooden spoon to deepen the divots and fine-tune the heart shapes. Fill the hearts with jam and return to the
oven for 5-7 minutes.