These cookies might have waited until next month to be posted.
Valentine’s Day is nearly a month away, and these heart cookies would be completely appropriate as a gift for your sweetheart (or, just for yourself!).
In fact, I have no less than three other blog posts that I have prepared for you, ones that aren’t pink and colorful and might be better suited as my first true post of 2017.
But after exalting 2016 in my last post of the year, it threw me for a loop on the very last day, and 2016 took with it a very big and bright part of my family — my uncle.
I don’t want to devote this post to the sadness that slammed our family on New Year’s Eve, or the void that’s been left by his loss — in fact, I didn’t want to talk about this on here at all, but I don’t seem to be able to help myself.
Instead, I just want to focus on the bright spots.
Ingredients
- 1 cup unsalted butter softened 226g
- 3/4 cups sugar 150g
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg yolk
- 2 1/4 cups all-purpose flour 295g
- Marble Icing Glaze
- 3 cups powdered sugar sifted (415g)
- 3 Tablespoons light corn syrup
- 3-4 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- gel food coloring I used red, electric pink, and, for some cookies, just a touch of royal purple
Instructions
- Preheat oven to 350F.
- In KitchenAid mixer or with electric hand-mixer beat your butter until well-creamed.
- Add sugar to the mixing bowl and beat with the butter until well combined (about 30 seconds).
- .................................
for full recipes please see : sugarspunrun.com
