I used this set of
heart cookie cutters; the smallest is my favorite size, as it's a yields a bite-size treat.
The cookie dough can be made up to 3 days ahead of time and refrigerated, tightly wrapped in plastic wrap. To plan further ahead, transfer plastic-wrapped dough rounds to a resealable plastic freezer bag and freeze for up to 6 months; thaw overnight before baking. Once baked, the cookies will stay fresh for up to 1 week in an airtight container.
Keep a close eye on these cookies as they bake, as they can go from perfectly cooked to brown and crisp in as little as a minute.