Valentine’s Day Butter Cookies

  • Servings: 20 cookies
  • Prep time: ~ 10-15 minutes
  • Cook time: ~ 15 minutes


  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 egg yolks room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • Organic strawberry preserves

Valentine’s Day is around the corner. We were invited to a cookie swap on Valentine’s Day and thought these butter cookies would be perfect. Instead of making them thumb print cookies, we used two heart shaped cookie cutters to create a cut out for the strawberry jam. They are delicious and fun to make.

The original recipe is from Hartstone Inn Signature Recipes by Michael Salmon. The Hartstone Inn in Camden, Maine is one of our favorite inns and the owner is an amazing chef. The rumor is he cooked for Julia Child’s 89th birthday dinner. He is that good and we love his recipes.

First, we creamed the sugar and butter. Next we added the yolks and vanilla extract. Then we added the flour. We mixed the dough until it formed a ball.

Then, we rolled out the dough on our cutting board. We selected two different heart shaped cookie cutters. The larger shape cut the hearts for the bottom and the top. The smaller heart shaped cutter was placed inside the larger one so there was a place for the jam. The large heart without a cut out was on the bottom and the other heart with the cutout was placed on top. The jam was spooned inside the heart shape.

We baked the cookies on convection for 15 minutes at 350 degrees. Please let them cool before you pick them up or they will break in half.



Yes, we used eggs since this was our first time making this recipe. Our son was not happy watching us eat these when he couldn’t.  We will work on an eggless version when we have more time.

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