Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1.5 tsp vanilla extract
  • 0.5 tsp almond extract
  • 3 cups (375g) all-purpose flour
  • 0.75 tsp baking powder
  • 0.5 tsp salt
  • 2 cups (240g) powdered sugar, sifted
  • 3 tbsp whole milk
  • 2 tsp light corn syrup
  • 2 drops pink gel food coloring

Instructions:

  1. Cream the butter. Beat the 1 cup (225g) butter and 1 cup (200g) sugar until pale and fluffy. Note: This takes about 3 minutes and incorporates air for a lighter bite.
  2. Add the wet ingredients. Mix in the egg, 1.5 tsp vanilla, and 0.5 tsp almond extract.
  3. Whisk the dry items. In a separate bowl, stir the 3 cups (375g) flour, 0.75 tsp baking powder, and 0.5 tsp salt.
  4. Combine carefully. Gradually add the flour to the butter mixture until no white streaks remain.
  5. Chill the dough. Divide the dough into two disks, wrap in plastic, and refrigerate for 1 hour. Note: This prevents the cookies from spreading too much in the oven.
  6. Roll and cut. On a floured surface, roll the dough to 1/4 inch thickness and cut out your hearts.
  7. Bake. Place on parchment lined sheets and bake at 350°F for 8-10 mins until the edges are barely set.
  8. Cool completely. Let them rest on the pan for 5 minutes before moving to a wire rack.
  9. Mix the icing. Whisk the 2 cups (240g) powdered sugar, 3 tbsp milk, 2 tsp corn syrup, and 2 drops pink coloring until smooth and velvety.
  10. Decorate. Dip the cooled cookies into the icing or use a spoon to spread it to the edges.