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Mini Valentine Heart Shortbread Cookies


This post isn't about chickens and the recipe doesn't even use eggs, but these little cookies are so good, they're a perfect way to grease the skids, so to speak, if you need help talking your significant other into agreeing to more chickens in the spring.


These vanilla shortbread cookies are tiny - only about an inch and a quarter across - which makes them easy to pop into your mouth a few at a time.

 I frosted them with glaze that I tinted three different shades of pink.

They were a big hit with my Valentine last year and I ended up with 6 ducks and 14 more chickens two months later....coincidence ?  I think not!

Mini Shortbread Heart Cookies

(makes about 60 cookies)

Ingredients

2 sticks unsalted butter, at room temperature
3/4 C sifted powdered sugar
1 Tablespoon vanilla bean paste (or vanilla extract)
1 teaspoon baking powder
2 Cups flour
Red food coloring (or coloring paste gel)

Instructions

Cream the butter with the sugar.

Add the vanilla bean paste.

Whisk together the baking powder and flour and add gradually, on low speed.

Mix until just blended.

Form dough into a ball, flatten and wrap in saran wrap. 

Refrigerate for at least 30 minutes. 

Preheat oven to 350 degrees. 

Line baking sheets with parchment. 

Roll out dough and cut out cookies with mini heart cutter. 

Arrange on parchment about 1/2" apart.

Bake for 10-12 minutes until light brown around the edges.

Cool on metal racks.

For the icing, whisk together 1-1/4 cup of sifted powdered sugar, 1T milk and 3/4 t. vanilla extract.

Tint a third of the glaze with one drop red food coloring, another third with two drops red food coloring and the rest with three drops.

Dip twenty cookies into each tinted glaze to cover just the top and let dry completely.

Store at room temperature in an airtight container up to a week or freeze extras.





Happy Valentine's Day !





Mini Valentine Heart Shortbread Cookies

Yield: About 60 cookies
Author:
These bite-sized shortbread cookies will be a big hit with your Valentine sweetie.

ingredients:

For the Cookies
  • 2 sticks unsalted butter, at room temperature
  • 3/4 C sifted powdered sugar
  • 1 Tablespoon vanilla bean paste(or vanilla extract)
  • 1 teaspoon baking powder
  • 2 Cups flour
For the Icing
  • 1-1/4 cup of sifted confectioners sugar
  • 1 Tablespoon milk
  • 3/4 teaspoon vanilla bean paste (or vanilla extract)
  • Red food coloring (or color paste gel)

instructions:

To Make the Cookies
  1. Cream the butter with the sugar. Add the vanilla bean paste. Whisk together the baking powder and flour and add gradually, on low speed. Mix until just blended.
  2. Form dough into a ball, flatten and wrap in saran wrap. Refrigerate for at least 30 minutes. 
  3. Preheat oven to 350 degrees. 
  4. Line baking sheets with parchment. Roll out dough and cut out cookies with mini heart cutter. Arrange on parchment about 1/2" apart.
  5. Bake for 10-12 minutes until light brown around the edges. Cool on wire racks.
To Make the Icing
  1. Whisk together the sugar, milk and vanilla.
  2. Tint a third of the glaze with one drop red food coloring, another third with two drops red food coloring and the rest with three drops.  Whisk each bowl of glaze until uniformly tinted throughout.
  3. Dip twenty cookies into each tinted glaze to cover just the top and let dry completely on wire racks.

NOTES:

Store at room temperature in an airtight container up to a week or freeze extras.
Created using The Recipes Generator

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