Valentines Day Gooey Broken Heart Cookies Recipes

EASY HEART COOKIES - NO CHILL!

Steps:

• Preheat oven to 350 degrees F. Add the softened butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, cream the butter and sugar together on medium high speed for about 3 minutes or until light and fluffy.
• Add the egg and vanilla extract to the bowl and beat on high until the mixture becomes soft and fluffy. Scrape the sides of the bowl halfway through.
• Add the flour and salt to the mixture and slowly mix together until you have smooth batter. If the batter becomes too thick for a hand mixer, you can mix it with a spatula.
• Line a baking pan with parchment paper or silicone paper. Insert the heart disc in your cookie press and then add in the cookie dough. Stamp out designs according to its instructions.
• Bake the cookies at 350 degrees F for 7 to 9 minutes or until the edges start to turn a light golden brown. If you prefer softer cookies take them out closer to 7 minutes.
• Allow the cookies to completely cool. Meanwhile chop the chocolate into small pieces and microwave it for 30 seconds at a time until completely melted. Dip the heart cookies halfway into the melted chocolate and lay them on parchment paper. Next decorate with sprinkles before the chocolate hardens.

VALENTINE'S COOKIES

Steps:

• Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan.
• Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.