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Sweetheart Slices

You get the flavor of a snickerdoodle plus the texture of a shortbread in these fun cookies. Make them for your sweeties, or make them together for the memories!—Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + freezing Bake: 15 min./batch
  • Makes
    about 2 dozen


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 4 large egg yolks
  • 3 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/3 cup miniature semisweet chocolate chips
  • Red or pink paste food coloring


  • Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and cinnamon; gradually add to creamed mixture and mix well. Remove 2/3 of the dough to another bowl; stir in chocolate chips. Tint remaining 1/3 of the dough pink.
  • On a lightly floured surface, roll smaller portion to 1/2-in. thickness. Cut with a 1-in. heart-shaped cookie cutter. Brush 1 side of hearts with water and gently stack together to form two 5-in.-long logs, running a finger along sides to smooth edges. Refrigerate until firm, about 30 minutes.
  • Divide chocolate chip dough into 10 portions. Roll each into a 5-in. coil. Brush outside of heart log with water; mold coils around heart logs, gently pressing to adhere. Wrap cookie logs tightly in plastic; roll to mold the dough into a smooth roll. Freeze until firm, about 2 hours.
  • Preheat oven to 350°. Cut into 1/4-in. slices. Place 2-in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 162 calories, 9g fat (6g saturated fat), 51mg cholesterol, 63mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 2g protein.
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