Cookies for your Heart

February 11th, 2010 by Beth Somers

You might already be inundated with images of cupid and hearts at this time of year, but on top of Valentine’s Day, did you know that February is American Heart Month? I’ve been developing a tasty and satisfying rollout cookie to honor that theme.

When I started out, I was determined to cut down the amount of fat needed in a traditional rollout cookie, but they still needed to taste like the real deal. The end result is a cookie that is fortified with applesauce (for moisture), whole wheat flour (for fiber), and cinnamon (for antioxidants AND flavor). Using these ingredients, I was able to cut the butter content in half and still have a cookie that tastes and smells great. In keeping with the theme, I used the Heart Comfort Grip™ Cutter to make my cookies. Ice them with Wilton Cookie Icing, like mine, or just drizzle with confectioners’ glaze. Here’s to your heart!

Cinnamon Applesauce CookiesCinnamon Applesauce Heart Cookies
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
2/3 cup granulated sugar
1 egg
1/4 cup sweetened applesauce
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract

Optional Icing:

  • 1 cup confectioners’ sugar
  • 1 tablespoon water

In medium bowl, combine flours, baking powder, cinnamon and salt. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add egg; mix well. Add applesauce, vanilla and almond extract; mix until well combined. Add flour mixture to butter; mix until all dry ingredients are incorporated. Press dough to flatten; wrap tightly with plastic wrap. Refrigerate at least 3 hours or overnight.

Preheat oven to 325°F. Lightly flour work surface and roll dough 1/8 in. thick. Cut dough into hearts or other desired shapes. Gather scrapes and reroll to 1/8 in. thick and cut shapes; prick with a fork to prevent bubbling.

Bake cookies 12-14 minutes or until bottoms are lightly browned. Cool cookies on cookie sheet for 2 minutes; transfer to cooling grid to cool completely.

Optional Icing: Stir confectioners’ sugar and water together until smooth. Spread or drizzle over cookies.

Makes 12 large cookies.

Beth Somers Beth Somers is the Senior Test Kitchen Manager and has taught at the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Darien, IL. As a competitor on the Food Network's Cupcake Wars, she shined as a champion during season 6. Before joining Wilton, Beth honed her pastry skills at Le Cordon Bleu College of Culinary Arts in Chicago. Beth loves showing people how fun and easy it can be to bake and decorate amazing sweet treats with Wilton products.

11 Replies

  1. Sara says:

    Oh, these are so cute! What a great way to use my new Wilton cookie cutter!

  2. DOT says:

    how do u get the icing to stay WHITE ?

    • Sherine Govender says:

      Use white margarine, it’s called holsum in my country.

    • Beth Somers says:

      DOT, I used bottled Wilton Cookie Icing on the ones in the picture. It stays pure white. Royal icing made with Wilton Meringue Powder is pure white too, except if you add icing color to it, of course! Make sure that you follow the royal icing recipe exactly, and stop mixing after the stated time. Over or underbeating royal icing can cause it to look gray.

  3. Diana Viera says:

    They look beautiful! Can’t wait to try it!

  4. danielle says:

    the cookies look great! but i have one question, when do you ice/decorate them before or after cooking?

    • Beth Somers says:

      That’s a good question, Danielle. These, and the majority of all iced
      cookies, are decorated after they are baked anc completely cooled.

  5. Giselle says:

    Do you have the nutritional breakdown for this recipe? (For those with heart problems AND diabetes?) Thanks! :)

  6. Kathy says:

    Could you give a good idea to make the sweetened applesauce not to buy it, if is possible to prepare this sauce

  7. MARIA DE JESUS says:

    HOLA, ESTOY MUY CONTENTA POR QUE LO QUE HE APRENDIDO, EN LAS CLASES DE WILTON, LO HE APLICADO EN MIS GALLETAS, Y AHORA PIENSO QUE FUE MUY BUENA IDEA ESTUDIAR Y LOS EMAILS QUE USTEDES ME HAN ENVIADO, LAS CUALES ME PERMITEN OBTENER MAS IDEAS RECIENTES, PARA MIS CUP CAKES Y GALLETAS, GRACIAS

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