Description
Soft and pretty cookies made for sharing, layered in two colors and cut into heart shapes.
Ingredients
- 1 cup unsalted butter, room temperature (227g)
- 1 cup granulated sugar (234g)
- 2 eggs
- 4 cups all-purpose flour, sifted (500g)
- 3/4 cup cornstarch, sifted (80g)
- 3/4 teaspoon kosher salt (4g)
- 1 tablespoon vanilla extract (15mL)
- 1/4 cup pink sanding sugar (50g)
- Few drops pink food coloring
Instructions
- Divide the ingredients into two batches: one for uncolored and one for pink.
- Sift 2 cups of flour, 40g of cornstarch, and about 1/3 tsp of salt into a bowl, and whisk to combine.
- Cream 1/2 cup of room temperature butter with 1/2 cup of sugar in a stand mixer.
- Mix in 1 1/2 tsp of vanilla extract and 1 egg.
- Gradually mix in the dry ingredients until just combined.
- Roll out the dough to 1/4 inch thickness, transfer to a baking sheet, and chill in the refrigerator.
- Repeat the process for the pink dough, adding in a few drops of pink food coloring and rolling it out.
- Sprinkle with pink sanding sugar and chill again.
- Cut into 1/2 inch strips and layer the pink and white strips together, then roll to seal and chill again.
- Preheat the oven to 375°F.
- Cut cookies with a heart-shaped cutter, place on a lined baking sheet, and bake for about 12 minutes.
- Let cool before enjoying.
Notes
Chill dough between steps to keep layers neat. Use light pressure when cutting to maintain clean heart edges.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American