Mini Heart Shaped Cookies

Prep Time 20 mins

Cook Time 8 mins

Rest Time 60 mins

Total Time 1 hr 28 mins

Cooking Temp: 375 F

Servings: 24

Calories: 110

Description

These mini heart shaped cookies are buttery, lightly crisp, and perfect for decorating. They’re ideal for Valentine’s Day, parties, gift boxes, or a cozy afternoon baking session.

Ingredients

Cookies

¼ cup unsalted butter (2 oz | 57 g)
2 tablespoons shortening (1 oz | 28 g)
½ cup cup granulated sugar (4 oz | 100 g)
1 large egg (about 2 oz | 57 g)
1 teaspoon vanilla extract (5 ml)
1¼ cups all-purpose flour (5.3 oz | 150 g)
½ teaspoon baking powder (2.5 ml)
¼ teaspoon salt (1.25 ml)

Pink Icing

1 cup powdered sugar (4 oz | 115 g)
2 teaspoons 2–3 milk (10–15 ml)
½ teaspoon vanilla extract (2.5 ml)
1 drops 1–2 pink or red gel food coloring

Instructions

1
In a mixing bowl, beat the butter, shortening, and sugar until pale and fluffy, about 2–3 minutes.
2
Mix in the egg and vanilla until smooth and fully combined.
3
Add the flour, baking powder, and salt, then mix it up just until a soft dough forms.
4
Cover the dough and pop it in the fridge for at least 1 hour so it’s easy to roll and holds its shape.
5
Preheat the oven to 375°F (190°C). Roll the dough to about ⅛ inch thick on a lightly floured surface, cut out mini hearts, and place them on a parchment-lined baking sheet.
6
Bake for 6–8 minutes, just until the edges are barely golden, then cool completely.
7
Whisk the icing ingredients together until smooth, spread or drizzle over cooled cookies, and let set before storing.

Note

Store decorated cookies in an airtight container at room temperature for up to 5 days.

The cookies can be baked ahead and frozen (undecorated) for up to 2 months, thaw before icing.

You can swap all butter for the shortening if needed, the cookies will be slightly richer and more golden.

Keywords: valentines

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