Ingredients: |
Ingredients: 2 1/3 c. all-purpose flour
2 tsp. cornstarch
1 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. unsalted butter, softened
1 c. granulated sugar
1 large egg, room temperature
2 tsp. vanilla extract
1/2 c. sour cream, room temperature
FOR THE FROSTING:
1/2 c. unsalted butter, softened
3 c. powdered sugar
2 tbsp. milk
1 tsp. vanilla extract
1/2 tsp. kosher salt
Liquid red food coloring
Rainbow sprinkles, to decorate
|
Directions: |
Directions:Whisk together the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
Cream together the butter and sugar on medium speed in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and beat until fully combined. Add in the sour cream and beat until fully combined, scraping the bowl as needed. Slowly add in the dry ingredients, mixing just until combined.
Turn out the dough onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.
Preheat the oven to 375°. Line 2 to 3 large baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Cut dough into hearts using a 2 1/2-inch heart shaped cookie cutter, re-rolling scraps only once. Place the cookies about 2 inches apart on the prepared baking sheets.
Bake for 9 to 10 minutes until the tops are dry. Let cool for about 5 minutes on the pan, then move the cookies to a cooling rack to cool completely.
For the frosting: Beat the butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until creamy, about 2 minutes. On low speed, slowly add the powdered sugar, milk, vanilla and salt, beating until fully combined. Increase the mixer speed to medium and beat until lightened and creamy, about 2 more minutes. Add three to four drops of red food coloring and mix until a light pink color is reached.
To decorate: Spread frosting onto the cooled cookies using a small offset spatula. Decorate with rainbow sprinkles, if desired. |
This recipe for Heart Cookies BY RENEE GREEN is from