These Bleeding Heart Cookies are buttery shortbread hearts with a raspberry center and a drizzling of glaze on top.  They’re a perfect cookie for Valentine’s Day!

Bleeding heart cookies.

I was messing around in the kitchen with my sister the other day and decided to make some heart-shaped shortbread cookies.  Then I decided to put some raspberry preserves in the center and top them with a little bit of sweet almond glaze.  Well…the raspberry filling sort of bubbled up and out of the centers, so I decided to call them Bleeding Heart Cookies.

How to make these cookies

Once you mix up the cookie dough for these Bleeding Heart Cookies, here’s all you do…

Roll the cookie dough out on a floured surface to about 1/4″ in thickness. Cut with a heart cookie cutter, that’s approximately 3″ across the top and place on un-greased cookie sheets.

Using a tablespoon measuring spoon, make an indentation in the center of each cookie. Fill the indentation with one teaspoon of Raspberry preserves.

Once the cookies are baked and cooled, drizzle them with vanilla glaze.

Bleeding heart cookies.
Bleeding Heart Cookies.
Bleeding Heart Cookies.

You might also like my Valentine Butter Cookies recipe.

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Bleeding Heart Cookies

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 20 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American
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Description

These Bleeding Heart Cookies are buttery shortbread hearts with a raspberry center and a drizzling of glaze on top.  They’re a perfect cookie for Valentine’s Day!

Ingredients

Units Scale

For the Cookies

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 large egg
  • 1 stick butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup buttermilk, not lowfat

For the Filling

  • Good quality seedless Raspberry preserves, 1 teaspoon per cookie.

For the Glaze

  • 1 cup powdered sugar
  • 1/4 teaspoon pure Almond extract
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350 degrees.

For the Cookies

  1. Mix flour and baking powder together in a medium bowl and set aside.
  2. Add the sugar, egg, butter, vanilla and almond extract to a large mixing bowl. Mix ingredients together with an electric mixer or by hand, until well combined.
  3. Add 1/2 of the flour and mix just to partially incorporate the flour. Add the buttermilk and mix to combine. Add the second half of the flour and mix just to incorporate.
  4. Roll cookie dough out on a floured surface to about 1/4″ in thickness. Cut with a heart cookie cutter, that’s approximately 3″ across the top and place on ungreased cookie sheets.

For the Filling

  1. Using a tablespoon measuring spoon, make an indentation in the center of each cookie. Fill the indentation with one teaspoon of Raspberry preserves.
  2. Bake for approximately 13-15 minutes until cookies are golden brown on bottom and just lightly browned on top. Transfer to a wire rack to cool.

For the Glaze

  1. Whisk together the powdered sugar, almond extract and milk in a measuring cup. Pour glaze into a small bottle with a tip, or snip the end off of a small bag, or use a cake decorating bag. Drizzle the glaze back and forth over each cookie. Allow glaze to set up on cookies the before storing.
  2. Store in an airtight container with wax paper between layers.

Notes

  • Recipe yields approximately 20 cookies if using a 3″ heart cookie cutter.
  • The amount of Raspberry preserves can be adjusted to your preferred taste.