Sparkling Heart Cookies Makes 2 dozen
Prep Time 15 min
Cook Time 8 min
Chill Time 15 min

Sparkling Heart Cookies


  • 3/4 cup I Can't Believe It's Not Butter!® Spread
  • 1 cup confectioners sugar
  • 3 Tbsp. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 cups all-purpose flour


  1. Beat I Can't Believe It's Not Butter!® Spread with sugars in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in vanilla and salt. Beat in flour on medium speed until mixture begins to form a dough. Remove from bowl and shape into a ball; cut in half. Place each dough half between 2 sheets lightly floured waxed paper. Roll each into a thin 10-inch circle with rolling pin. Place each waxed-paper-wrapped circle on baking sheet; freeze 15 minutes.
  2. Preheat oven to 350°. Remove top sheet of waxed paper from dough. Cut out heart shapes and arrange on greased cookie sheets, 1/2 inch apart. Re-roll dough scraps on lightly floured surface and cut out cookies. Evenly sprinkle cookies with additional granulated sugar.
  3. Bake 8 minutes or until cookies are pale and just done. Let stand 1 minute on wire rack; remove from sheets and cool completely. If desired, sandwich cookies with raspberry preserves or jam.

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