Ingredients
3cupsall purpose flour,spoon and leveled
1½tspbaking powder
½tspsalt
1cupunsalted butter,softened to room temperature
2ozcream cheese,softened to room temperature
1cupgranulated sugar
1large egg,room temperature
2tsppure vanilla extract
½tspalmond extract
¾cupsanding sugar,pink and red or assorted colors
32chocolate hearts,unwrapped
Preparation
Whisk the flour, baking powder, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed for for about 2 minutes, until relatively smooth.
Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed for for about 1 minute, until combined. Scrape down the sides and bottom of the bowl as needed to combine.
Add the dry ingredients to the wet ingredients and mix at low speed until combined.
Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 to 60 minutes and up to 3 to 4 days.
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Pour the sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
Roll balls of cookie dough, about 1 tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets.
Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten.
Bake the cookies for 12 to 13 minutes or until very lightly browned on the edges.
Remove from the oven and allow to cool on the baking sheets for 5 minutes.
Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart.
Let the chocolate set for about 15 minutes on the cookies in the freezer/refrigerator.
Serve and enjoy!
