SWEETHEARTS LOGO RECIPES

Steps:

• Whisk the flour, baking soda, and salt together. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment beat the butter for about 1 minute on high speed until creamy.
• On medium-high speed, beat in brown sugar and granulated sugar for about 2 minutes until completely creamed and smooth. Add the egg and beat on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed.
• Add the peanut butter and vanilla extract, then beat on high until combined. Add the dry ingredients to the wet ingredients and mix on low until combined.
• Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop and roll cookie dough, about 1 tablespoon of dough each. Roll each ball in the additional granulated sugar (optional) and arrange on the baking sheet about 2 inches apart.
• Bake for about 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for about 10 minutes.
• Press a chocolate heart into each cookie and allow to cool completely.

Steps:

• Whisk the flour, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30-60 minutes and up to 3-4 days. If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Pour sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
• Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake the cookies for 12-13 minutes or until very lightly browned on the edges.
• Remove from the oven and allow to cool on the baking sheets for 5 minutes. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.
• Cookies will stay fresh covered at room temperature for 1 week.