• Preheat oven to 350 degrees. Line large cookie sheet with parchment paper.
• Combine flour, baking soda, and cream of tarter into a large bowl. Whisk ingredients together and set aside.
• Using an electric mixer, beat the butter and sugar, egg and 1 tsp of vanilla extract until creamy.
• Slowly add the flour mixture, one cup at a time, stirring to combine after each addition.
• Once combined, lightly flour a cutting board and knead the dough until combined
• Roll dough out to 1/4 inch thick
• Cut 24 heart cookies
• Using the mini heart, cut out a heart into the middle of 12 regular size cookies
• Bake the cookies for 15 minutes
• Once baked, let cookie cool completely

Icing:

• Using the standing mixer, combine the egg whites, cream of tarter, powder sugar and vanilla
• Mix until combined and stiff with peaks on medium speed. about 7 minutes
• Scoop some icing into the piping bag
• Add 1-2 tbsp of water into the remaining icing and mix until smooth
• Pour into the squeeze bottle

Decorating:

• Using the piping bag, outline the cookies with the cut out heart
• Fill in cookies with the thinned icing in the squeeze bottle
• Pour the sugar sprinkles onto a plate or a medium bowl
• Carefully dip the icing part of the cookie into the sprinkles
• Carefully pick up the cookie and place back onto the cookie sheet
• Repeat steps with remaining cookies, once all have been icing and dipped in the sprinkles set aside for an hour for the icing to harden
• Using the solid cookies, scoop about 1 tbsp of jelly into the middle and spread slightly with a knife
• Place the heart cookie coated in sprinkles on top of the heart with the jelly and slightly push down so that the hearts will stick together.
• Let cookies sit for 5 minutes before enjoying!
• Enjoy!