Ivory Heart Cookies

Ivory Heart Cookies

Valentine's Day is, in my opinion, overly commercial. However, it is a very good excuse to eat sweets, especially cookies!

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The first time I bought a heart-shaped cutter, I baked cookies for B and brought them on our first date. Yes, I know what you are thinking... What kind of woman brings heart-shaped cookies on a first date in the year 2014? Perhaps I was born in the wrong decade (I always thought the 50's would suit me well) but everything turned out ok. Luckily for me, he likes cookies. He happily went home with his tupperware full of sweets and later asked me out on a second date.

The cookies that I baked for B for our first date.

The cookies that I baked for B for our first date.

There are many variations of cookie dough but when it comes to sugar cookies, I always turn to Martha Stewart's recipe because hers are soft and chewy. Instead of decorating them with royal icing, I glazed them with white chocolate. I suggest enjoying them with a nice cup of tea.

Makes 25-40 cookies, depending on the size of your cookie cutter.

Ingredients

  • 2 cups of flour
  • 1/2 tsp of baking powder
  • 1/4 tsp of salt
  • 115 g of unsalted butter (must be at ambient temperature)
  • 1 cup of sugar
  • 1 large egg
  • 1 tsp of vanilla extract
  • 250 g of white chocolate for baking (I suggest this one)
  • Optional: sprinkles or tinted sugar

Preparation

1. Whisk the flour, baking powder and salt together in a large bowl and set aside.

2. Fix a paddle attachment on your electric mixer. Then beat on medium the sugar and butter.

3. Add the egg and vanilla and beat some more.

4. Turn the mixer on low speed and add the dry ingredients little by little, until fully incorporated.

5. Divide the dough in two. Flatten the two pieces into disks, wrap them and freeze them for 20 minutes.

6. Roll out the dough on a floured surface, it should be about 2-3 mm thick. Cut out cookies with the cutter of your choice.

7. Place the cookies on a parchment baking sheet. Freeze them again for 15-25 minutes.

7. Preheat oven to 160 C. Bake the cookies for 10-20 minutes (depending on their size). They should be golden. Cool them on a rack.

8. Melt the chocolate bain-marie.

9. Dip half of the cookie in the chocolate. If you wish, you can decorate them with tinted sugar or sprinkles.

10. Let the cookies air-dry on parchment paper. After an hour or so, you can put the cookies in the fridge so that the chocolate can fully harden.

My Learnings:

  • Due to the soft buttery structure of the dough, the cookies will spread and loose their shape during baking (especially if they are small-sized). To prevent this, it's important to properly freeze the dough. The cold helps to maintain the edges sharp.
  • It takes some time for the chocolate to set on the cookies so don't expect to eat the cookies immediately.

Will you enjoy these cookies on your own or will you share them? 

Ps: on our first date I also baked cupcakes but I'll save this one for another article!

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