Place the dough back into the fridge/freezer to chill after you roll it out and once again before you try to transfer the cookies to the baking sheet, as they can be fragile at room temperature.

Equipment Needed

Measuring cups and spoons, food processor, heart-shaped cookie cutter, parchment-lined baking sheet, small pot with a double boiler and a lifter.


Preheat the oven to 350°.

Combine all of the ingredients (except for the white chocolate and red sprinkles) in a food processor and pulse until a dough ball forms.

Transfer the dough ball onto some plastic wrap. Shape the dough into a circular disc approximately 6 inches across.

Refrigerate for 3 hours.

Place the dough between two sheets of parchment paper and roll it out until it’s a quarter of an inch thick.

Using the cookie cutter, shape the cookies into hearts and transfer to a parchment-lined baking sheet.

Bake in the oven for 15 to 18 minutes, or until the cookies are golden brown around the edges. Let cool.

While the cookies bake, melt the white chocolate baking wafers in a double boiler, add the red sprinkles and stir.

Once the cookies have cooled, dip half of each cookie in the melted white chocolate and transfer back to the parchment-lined baking sheet to set.

Once the chocolate has hardened serve and enjoy!