In honor of the upcoming feasts of the Sacred Heart of Jesus and the Immaculate Heart of Mary, here is an updated version of the Sacred Heart Cookies which can be found in the archives.
Sacred & Immaculate Heart Cookies
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- White Icing
- Chocolate Sprinkles
- Pearl or Flower Shaped Sprinkles
- Various colors of Sparkle Gel
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into hearts with a heart shaped cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven.
After the cookies have cooled, cover each heart with white frosting.
Add a red heart to the center of each cookie with red frosting, using additional yellow or orange frosting to create a flame.
For Sacred Heart cookies add chocolate sprinkles to represent the thorns across the center.
For Immaculate Heart cookies add pearl or flower shaped sprinkles and green leaves.
"In the Sacred Heart every treasure of wisdom and knowledge is hidden. In that Divine Heart beats God's infinite love for everyone, for each one of us individually."