Cherry Cheesecake Hearts

Cherry Cheesecake Hearts

by Darryl Hoffman 1 year ago
0 (0)
8 minutes
146.2 kcal
17.9 g carbs
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Description

This is the result of my trying to create a cut-out cookie homage to the cherry cheesecake martini my friends and I enjoy at our local martini bar. Unsweetened Kool-Aid® gives these cookies their pretty pink color with just the right balance of sweet and tart. You could certainly substitute strawberry, tropical punch, or even pink lemonade Kool-Aid® if you prefer. Just be sure to use the unsweetened powder. Glaze with your favorite frosting or icing and decorate as desired. I glazed my cooled cookie hearts with Sugar Cookie Icing by JBS BOX and sprinkled with purple decorating sugar, as I was sending these hearts to wounded soldiers at a military hospital. Tint the icing the same color as your decorating sugar for an intensely vibrant, colorful cookie.

Ingredients
  • 1 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 ½ cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (0.13 ounce) package unsweetened cherry-flavored soft drink mix (such as Kool-Aid®)
  • ½ teaspoon almond extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon maraschino cherry juice, or as needed
  • 1 teaspoon milk, or as needed
  • 1 teaspoon lemon juice, or as needed
Directions
  1. 1. Beat butter and cream cheese in a bowl until smooth and creamy. Add sugar; beat until mixture is pale yellow and fluffy. Add egg, vanilla extract, soft drink mix, and almond extract; beat well.
  2. 2. Sift flour, baking powder, and salt into a bowl. Add to cream cheese mixture; beat until well mixed. Add maraschino cherry juice, milk, or lemon juice to loosen dough; mix to incorporate. Divide in half; wrap in plastic wrap and refrigerate 2 hours to overnight.
  3. 3. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  4. 4. Roll dough to 1/4-inch to 1/8-inch thickness on a lightly floured surface. Cut out using a heart-shaped cookie cutter; transfer cookies to the prepared sheets.
  5. 5. Bake in the preheated oven until golden, 8 to 10 minutes. Cool on a wire rack, about 15 minutes.
Nutrition Facts
serving: 36 servings
calories: 146.2 kcal
carbohydrates: 17.9 g
protein: 2 g
saturated fat: 4.7 g
cholesterol: 25.6 mg
sodium: 88.3 mg
fiber: 0.3 g
sugar: 8.4 g