Valentine Heart Necklaces

    2 hours 42 minutes

    These are a great substitute for children to take to school in lieu of Valentine's Day cards! Use a drinking straw to cut the holes in the pastry.

    1 person made this

    Serves: 15 

    • Biscuits
    • 1 cup butter, softened
    • 3/4 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon zest
    • 2 1/2 cups sifted plain flour
    • 1 teaspoon baking powder
    • Butter Frosting
    • 3 cups icing sugar
    • 1/3 cup butter, softened
    • 1 1/2 teaspoons vanilla extract
    • 2 tablespoons milk
    • 3 drops red food coloring
    • To Decorate
    • 65g coloured candy sprinkles
    • 60 long red vine licorice or similar

    Preparation:35min  ›  Cook:7min  ›  Extra time:2hours Other  ›  Ready in:2hours42min 

    1. Biscuits: Cream butter and sugar together. Combine in the egg, vanilla and grated lemon zest.
    2. Sift together plain flour and baking powder. Add to creamed mixture and blend well. Cover and refrigerate dough for approximately 2 hours.
    3. Preheat oven to 190 degrees C.
    4. Roll dough to 8mm thickness on a lightly floured surface. Use a floured heart shaped 3 to 5cm biscuit cutter to cut dough into heart shapes. Place the cut out hearts on greased baking tray.
    5. Using the drinking straw, make a hole at the top center of each heart before baking. Bake for 5 to 7 minutes until very lightly browned. Cool the cookies on a wire rack.
    6. Butter Frosting: Mix the icing sugar and butter together. Stir in the vanilla and milk. Beat until smooth making sure frosting is of spreading consistency. Stir in food coloring to create a pink or red colored frosting, if desired.
    7. To Decorate: After cookies have cooled, frost and decorate them with sprinkles. Use a toothpick to dislodge the hole, if necessary. Let the frosting dry.
    8. Tie the ends off of two pieces of red coloured licorice with a knot. Thread it through the hole at the top center of the cookie. Tie the other ends off with another knot to create a "chain." Makes approximately 30 heart necklaces.

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    Reviews in English (232)


    THIS RECIPE IS AMAZING! The only bad thing about it was that people didn't believe me when I said that I made them myself. However, I did change the recipe a little by adding an extra 1/4 cup of sugar. As a little tip, I recommend that you put the dough in the freezer, instead of the refrigerator. Also, because the dough is somewhat sticky, I put ALOT of flour on the countertop before trying to roll it out.  -  23 Dec 2002  (Review from Allrecipes USA and Canada)


    I can't review this fairly because I followed one reviewers advice and upped the sugar and butter. The cookies were way too buttery and spread all over the sheet. I definitely would not us 1 and 1/2 cups butter. WAAAAAY too much.  -  14 Oct 2007  (Review from Allrecipes USA and Canada)


    I made these cookies yesterday for my children for a snack at school and they were a big hit. The whole house smelled of sugar and butter while the cookies were baking. One of my daughters teachers even commited to her how good the cookies looked and the smell of the cookies. I did however, follow the advice of some of the reviewers I used 2 1/2 cups of sugar and 1 1/2 cups of real butter. I added cinnamon , instead of the vanalla. Also I put the cookie dough in the frig over night. Floured my board alot, dough was a little sticky. And the dough rolled out great. I kept the oven tem. at the suggested 325, but I cooked the cookies for only 10 min. First 5 min.on the top rack and then 5 min. on the bottom rack. The cookies turned out a light golden color that were crisp on the out side edge and soft on the inside. I made the cookies thicker that what was suggested. I was able to make 36 heart shaped cookies from the dough. This recipe is a keeper.  -  15 Oct 2005  (Review from Allrecipes USA and Canada)