Little Heart Cookies are colourful delight made by blending flour, butter, flavour & color to a dough, cutting them to heart shapes with cookie cutter and baking it. Little Heart Cookies are a treat to the kids and healthy compared to the packed junk foods. 
These Little Heart Cookies is the one I planned for Valentines Day, I saw this recipe in a cookie book that I bought recently.I always wanted to try heart cookies …when I saw a cute claydough mould in mittus claybox, I asked her to lend me…first she hesitated but after tempting her with heart cookies she agreed to give it to me….It was some few months back and I totally forgot about it.But ever since she gave me the mould, she kept on asking me to make heart cookies.So no better day than valentines day to try out a new cookie recipe . I don’t have a proper pink food color, I spent almost 30mins in mixing 2 colors to get a perfect pink color that I wanted so that was the only difficulty that I felt in making these cookies…but it was worth it, they just melt in the mouth and the cute pink color sure will tempt anyone.
The cookies are not very crisp more like shortbread cookies with eggs….I loved the mild egg flavour which was there in the cookies.If you want to try a eggless version try shortbread cookies or sugar cookies.
Wuuff….I am feeling soo sleepy that I am going to take a nap before mittu is back from school.I am waiting to hear from you all , so do try these cookies and let me know how you liked it.
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Little Heart Cookies
Ingredients
- 1 cup maida ~125 gms
- 1/2 cup heaped icing sugar ~65 gms
- 1/2 tsp baking powder
- 1 egg
- 50 grams unsalted butter
- 1/8 tsp vanilla essence
- 2 drops pink food color
Instructions
- Take icing sugar and butter in a bowl, whisk it well until creamy, set aside.
- Use butter at room temperature, I had to wait for sometime as my butter was straight out from the fridge then whisk it.
- In another bowl, take an egg. Using a electric beater or hand whisk beat till frothy. Cool down completely then add the egg mixture to cream butter and whisk it well.
- In another bowl take flour, baking powder and a pinch of salt and whisk it well, You can sieve it once for even mixing.
- Now separate egg butter mixture into 2 bowls. In one bowl add pink food color and essence. Whisk it well.
- Then add half of maida and gather to form a smooth dough.
- In another bowl containing egg butter sugar mixture, add vanilla essence and remaining flour, mix well and gather to form a smooth dough.
- Cling wrap them separately and put it in the fridge for at least 30mins.
- Now take out, unwrap the cling film and start rolling.
- Lay a butter paper underneath then roll over it. Cut with desired cookie cutter.
- While almost done with cutting the cookies, Preheat the oven at 180 deg C for 10mins.
- Lay butter paper in the baking tray. Carefully place the cookies on it.
- Bake in preheated oven at 180 deg C for 12-15mins but not more than that.
- Turn over to check it , if its golden brown then the cookies are baked.
- Cool on wire rack and then store it.
- While the first batch is baking you can cut for the vanilla cookies for the second batch. I made some vanilla cookies and use both the leftovers, mixed them together to form marbled effect and cut out few marble cookies too.
- Bake the cookies at 180 deg C for 12-15mins or until the edges turn golden brown.
- Cool on wire rack then store in airtight container.
- Serve Little Heart Cookies warm with a glass of milk or as a tea time snack.
Notes
- If the dough doesn’t hold together then sprinkle an extra tsp of water/milk.
- I didn’t add any essence for the pink cookies…..if you like add rose essence or strawberry essence.
- The cookie seems to be soft when take out of the oven, but don’t be tempted to overbake. After cooling down it will become crispy.
- Cookies stay good for a week or even more.
- Make sure to cool the eggs after beating, after that add it to butter sugar mixture.
- I was skeptical how to measure it exactly half but just an eyes measure was good to go.
- You can even make marble cookies as I have shown or just plain vanilla cookies, its your preference.
- I am not sure of egg substitutes here.
Little Heart Cookies Recipe Step by Step
- Take icing sugar and butter in a bowl, whisk it well until creamy,Set aside.Use butter at room temperature, I had to wait for sometime as my butter was straight out from the fridge then whisk it.In another bowl,take an egg.
- Using a electric beater or handwhisk beat till frothy.Cool down completely then add the egg mixture to cream butter and whisk it well.
- In another bowl take flour,baking powder and a pinch of salt and whisk it well, You can sieve it once for even mixing.Now seperate egg butter mixture into 2 bowls.In one bowl add pink food color and essence.
- Whisk it well.Then add half of maida and gather to form a smooth dough.
- In another bowl containing egg butter sugar mixture, add vanilla essence and remaining flour, mix well and gather to form a smooth dough.
- Cling wrap them seperately and put it in the fridge for atleast 30mins.Now take out,unwrap the cling film and start rolling.Lay a butter paper underneath then roll over it.Cut with desired cookie cutter, now see who is helping me 🙂 While are almost done with cutting the cookies, Preheat the oven at 180 deg C for 10mins.
- Lay butter paper in the baking tray.Carefully place the cookies on it.Bake in preheated oven at 180 deg C for 12-15mins but not more than that.Turn over to check it , if its golden brown then the cookies are baked.Cool on wirerack and then store it.
- While the first batch is baking you can cut for the vanilla cookies for the second batch.I made some vanilla cookies and use both the leftovers, mixed them together to form marbled effect and cut out few marble cookies too.
- Bake the cookies at 180 deg C for 12-15mins or until the edges turn golden brown.Cool on wirerack then store in airtight container.
Cool down and then store in airtight container.Serve warm with a glass of milk or as a tea time snack.
Expert Tips
- If the dough doesn’t hold together then sprinkle an extra tsp of water/milk.
- I didn’t add any essence for the pink cookies…..if you like add rose essence or strawberry essence.
- The cookie seems to be soft when take out of the oven, but don’t be tempted to overbake.After cooling down it will become crispy.
- Cookies stay good for a week or even more.
- Make sure to cool the eggs after beating, after that add it to butter sugar mixture.
- I was skeptical how to measure it exactly half but just an eyes measure was good to go.
- You can even make marble cookies as I have shown or just plain vanilla cookies, its your preference.
- I am not sure of egg substitutes here.
Kids will sure relish these cookies, they just melt in your mouth and am sure you can’t stop with one.I pledged to myself saying that I will just taste one cookie but sadly I couldn’t keep up at it….ended up munching a lot more.
Nivedhanams Sowmya
perfect in time for valentine's day!!!
Aarthi
wow..beautiful sharmi..loving all the pictures and the cookies..
Priyanka Mallu
Simple and beautiful 🙂
Durga Karthik.
i love the i love u part.Creative excellence.
Supriya S
looks to cute and a perfect bake for the occasion.
Prabha Rajagopalan
Very tempting & looks awesome;-)
Uma Shankar
Superb Happy valentines day!!!!
nidhi digwa
Will the result be the same without eggs? It's my first wedding anniversary and I really want to make these cookies for my husband, but can't use eggs.
SHARMILEE J
Try with some egg substitutes, am not sure of it.You can try eggless shortbread cookies or try this little hearts with some egg substitutes like curd / flax seed powder etc.
Simon
that’s look so delicious, curious about it’s taste.