I made these pretty little things for a sweet 18th birthday but I think they are perfect for Valentines! I prefer not to over bake these beauties so they have a bit of chew in the centers and are crisp on edges. Once the icing has set, these cookies are great for packaging and gifting.
Happy Valentines everyone!
- 3/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- Few drops almond extract
- 2 1/4 cups flour, plus more for flouring
- 1 tsp baking powder
- 1/4 salt
Beat the butter and sugar until light and fluffy. Add the egg, vanilla and almond extract until incorporated. Sift in the flour, baking powder and salt and stir until a dough has formed. If too sticky, add some more flour a tablespoon at a time. Turn out the dough onto a floured surface and knead gently until a uniform dough is formed.
Divide the dough in half and roll each half on a sheet or parchment to about 1/4 inch thick. Place the rolled dough into the freezer until hard – this will help when you cut it into shapes.
In the meantime, preheat your oven to 350°F. Place cookies an inch apart on a parchment lined baking tray and bake for 8-10 minutes (depending on the size of the cookie) or until cookies are just showing a touch of brown on the edges.
Allow cookies to cool on the tray for 5 minutes before transferring to a cooling rack.
- 1 1/2 cup icing sugar
- 1/2 tsp lemon juice
- 1 tsp corn syrup, optional – this is just for shine
- 2 Tbsp water, plus more if necessary
- Food coloring if desired
- 1/2 cup assorted sprinkles for dipping
Mix the sugar, lemon juice, syrup and water in a medium bowl. Divide into different bowls before adding coloring. Place the colored icing into piping bags or a small zip lock. Decorate the cooled cookies with icing and sprinkles.
Iced cookies will take about a whole day to fully dry if you want to package them up.
NOTE: Baked and un-iced cookies can be frozen for up to a month if wrapped well.