Beltane Sweetheart Cookies

These are perfect for making with the kids or to have to share with everyone you love. The dough must be chilled for two hours before being rolled out and can be kept in the fridge overnight to fit in with your schedule. This recipe comes from Circle Round by Starhawk, Diane Baker and Anne Hill. Ideal to fill up your May Day baskets


1 C Butter
1 & 2/3 C Sugar (GD used 1 C white Sugar &2/3 C Coconut Palm Sugar)
2 Free Range Eggs
2 teaspoon Vanilla extract. (we used Madagascar Bourbon by Neilsen Massey)
3 & 1/4 C Plain Flour
2 teaspoon Baking Powder
Pinch of Salt
Decoration of your choice i.e. red icing or red sugar or leave plain.


Cream together the butter and the sugar until light and fluffy.
Add the eggs one at a time, beat thoroughly after each.
Add vanilla.
Mix all the dry ingredients together, add to the wet mixture. Stir until well blended.
Divide the dough into three and roll each third into a ball and flatten into a disc. Wrap well and refrigerate for at least two hours.
Preheat oven to just below 180 degrees F. (350 C ).
Place each disc onto a lightly floured surface and roll out 1/4 inch thick ( aprox 6 mm ).
Cut into hearts or desired shape,  re roll scraps and use.
Recipe suggested tracing the children’s hands and cut a heart into the cookie palms.
Use a spatula to lift the cookies carefully onto a lightly greased baking tray.
Sprinkle with red sugar if using.
Bake ten minutes rotating the tray halfway through.
Remove from the  sheet when cooled.
GD made his a regular fluted round shape and they made thirty good sizes cookies. They were very yummy. I think everyone would enjoy these, they have a lovely light buttery melt in the mouth taste and they would take decorations very well.

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