• Reply by Mike Nolan on February 09, 2012 at 12:12 pm
• 

The toll-house recipe doesn't retain shapes well.

What I did a couple of years ago was cut the cookies into heart shapes immediately after baking, before they cooled.

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• Reply by buttercup on February 09, 2012 at 12:24 pm
• 

That's a good idea, but seems like a lot of work. lol Maybe not for valentines day.

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• Reply by Mike Nolan on February 09, 2012 at 2:11 pm
• 

Not that much work. I have a set of hearts in various sizes, I just found the right sized one and pressed it into each cookie. After they cooled I broke off the outer parts and 'disposed' of them.

Total additional time, maybe 5-10 seconds per cookie.

I've done this a couple of times with other shapes, too. It works better with mini-chips.

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• Reply by dachshundlady on February 09, 2012 at 2:36 pm
• 

Make heart shaped sugar cookies, cutting a very small circle out of half of them before baking(I use a thimble to cut out the circle). Put seedless raspberry jam on solid ones and top with "holey" ones. Let sit in Tupperware overnight. The jam looks pretty in the center and softens the cookie as it sits. wonderful for Valentines Day.

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• Reply by buttercup on February 09, 2012 at 3:20 pm
• 

DL that sound like a great idea. I found a shortbread recipe for hearts in my Barefoot Contessa book, she dipped half of the cookie in chocolate, but I think I like your idea better. Thank you both.

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• Reply by dachshundlady on February 09, 2012 at 6:00 pm
• 

The recipe I use is softer than shortbread. The kind of cookie used for decorating at Xmas. By the second day they are almost cakey.

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