Side Pannel
sweetheart sugar cookies
Ingredients List
- 1 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1 cup soft coconut oil
- 1/2 cup unsweetened coconut milk, almond milk or soy milk
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup jam for filling
Directions
1. With an electric mixer, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, 1 cup soft coconut oil, 1/2 cup milk and 1 teaspoon vanilla.
2. Use a spoon or spatula to mix in 1 1/2 cups flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon cream of tartar. If the dough is crumbly, add a bit more milk.
3. Cover the dough and let it chill for at least 2 hours. Overnight works well also.
4. Preheat the oven to 375 degrees F. Lightly grease your baking sheets.
5. Roll out the dough on a floured surface to a thickness of 1/4 inch. Use a large heart-shaped cookie cutter for the base cookies. For the top cookie, use the large cookie cutter and a smaller one to make concentric hearts. You can either roll the very center back into your ball of dough, or save the tiny hearts as bonus cookies. It”™s also possible to cut these shapes with a sharp knife, but it will take a little more patience. You”™ll want to make equal numbers of base and top cookies, so I like to do them side by side.
6. Place the cookies on your baking sheet and cook for 7 to 8 minutes. The edges should be golden brown. Let the cookies cool thoroughly, about 15 minutes.
7. Spread the jam on each base cookie and place the open cookie on top. Because the cookies are so sweet, a tart jam like raspberry or cherry makes for a nice contrast, but you can use any spread that suits your fancy.
2. Use a spoon or spatula to mix in 1 1/2 cups flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon cream of tartar. If the dough is crumbly, add a bit more milk.
3. Cover the dough and let it chill for at least 2 hours. Overnight works well also.
4. Preheat the oven to 375 degrees F. Lightly grease your baking sheets.
5. Roll out the dough on a floured surface to a thickness of 1/4 inch. Use a large heart-shaped cookie cutter for the base cookies. For the top cookie, use the large cookie cutter and a smaller one to make concentric hearts. You can either roll the very center back into your ball of dough, or save the tiny hearts as bonus cookies. It”™s also possible to cut these shapes with a sharp knife, but it will take a little more patience. You”™ll want to make equal numbers of base and top cookies, so I like to do them side by side.
6. Place the cookies on your baking sheet and cook for 7 to 8 minutes. The edges should be golden brown. Let the cookies cool thoroughly, about 15 minutes.
7. Spread the jam on each base cookie and place the open cookie on top. Because the cookies are so sweet, a tart jam like raspberry or cherry makes for a nice contrast, but you can use any spread that suits your fancy.
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