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Little Heart Cookies

  • Yield: 12 to 18 cookies


  • 1 tube refrigerated sugar cookie dough
  • 1 cup raspberry jam
  • One-half cup pink sanding sugar
  • One-half cup granulated sugar


  • Preheat oven to 325 degrees. On a well-sugared surface (use granulated sugar), roll out the chilled dough to one-eighth-inch thickness. Sprinkle the top of the dough with the pink sanding sugar. Using a two-inch heart-shaped cutter, cut out the cookies. Place the cookies on a baking sheet. If necessary, place any remaining cookies on another cookie sheet and refrigerate until ready to bake. Bake until lightly golden brown, 10 to 15 minutes. Transfer to a rack to cool.
  • Place one teaspoon of jam in the center of half of the baked cookies. Place remaining cookies on top to form sandwiches.