February 7, 2017 / Leave a Comment
Have you ever wondered how to make those picturesque, eye grabbing hearty cookies that keep coming up around Valentine’s Day? Well, we have. And we are sharing this lovely recipe with you to make for your special someone or the entire family, for that matter. Spread the love with this Valentine’s heart cookies recipe.
Heart Shaped Cookies
- 2 and 1/4 cups all purpose flour
- 1 large egg
- 1/2 tsp baking powder
- 3/4 cup of unsalted butter (slightly softened)
- 3/4 cup of granulated sugar
- 2 tsp(s) of vanilla extract
- 1/4 tsp salt
- 3 ounces of pasteurized egg whites
- 1 tsp of vanilla extract
- 4 cups confectioners’ sugar
- pink, purple, blue and red liquid or gel food colourings
Makes about 2 dozen small/medium cookies
Step 1. Combine flour, baking powder and salt together in a large bowl.
Step 2. In a separate bowl, beat butter and sugar together with a handheld or stand mixer until light and fluffy for about 3-4 minutes.
Step 3. Mix in egg and vanilla extract and beat on high until fully combined.
Step 4. Gradually add dry ingredients and mix (on lower speed) until dough pulls away from the side of the bowl. If dough seems too soft, go ahead and another tablespoon of flour until the consistency for rolling is perfect.
Step 5. Divide dough in half, roll into 2 balls and wrap in saran wrap or wax paper. Refrigerate for at least 1 hour or overnight. Don’t skip this step!
Step 6. Once chilled, preheat oven to 350°F and remove dough balls from fridge.
Step 7. Place dough on top of a clean, flat surface and roll out to 1/4″ thickness, frequently moving dough around to ensure it’s not sticking.
Step 8. Cut dough using a heart shaped cookie cutter. The amount of batches will depend on how small or large you cut your cookies.
Step 9. Transfer the cut cookie dough on a baking sheet lined with parchment paper or a silicone baking mat. Re-roll the remaining dough and continue cutting until all is used.
Step 10. Bake for 9 to 12 minutes, until cookies just begin to lightly colour around the edges and top. Let cool for about 5 minutes than transfer to a wire rack to cool completely before icing.
Source of recipe and feature image: Hot Beauty Health (link)