Little Heart Cookies Recipe
Little Heart Cookies are a pleasant treat for the eyes. These heart-shaped cookies are the perfect gift for the people you love. It perfectly captures the essence of Valentine’s Day with its signature heart shape, buttered layers, and the crisp that melts in your mouth. Little Heart Cookies is a classic, homemade dish that celebrates love and friendship, winning hearts with its crunchy bite.
Servings40 cookies
Ingredients
- 1 cup maida
- ½ heaped cup icing sugar
- ½ teaspoon baking powder
- 1 egg
- 50 grams unsalted butter
- ⅛ teaspoon 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 10 minutes.
- Lay butter paper in the baking tray. Carefully place the cookies on it.
- Bake in preheated oven at 180 deg C for 12-15 minutes 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 12-15 minutes 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
- Butter and eggs to room temperature – this is important, and helps to blend ingredients smoothly. It gives a softer and even dough.
- Refrigerate the dough – It is easier to handle the dough when refrigerated. Cookies hold better shape while baking.
- Dust flour lightly – If your cutter or mold sticks to the dough, dust a little dry flour to the mold. It will give you clean edges.
- No overworking – Mix the ingredients till they are combined. Over-mixing can make the cookies hard.
- Use butter paper/parchment paper – This keeps the cookies from sticking to the tray. And cleaning up is also made easy.
- Watch out – These cookies bake quickly. Keep an eye on them and remove them as the edges turn golden.
- Hot cookies are soft – You might notice the cookies are soft when you remove the tray. Let it cool down completely. They will harden by themselves.
- Cool the cookies – You can store them in an airtight container. Allow them to cool down by themselves.
Nutrition Facts
Little Heart Cookies Recipe
Amount Per Serving (10 g)
Calories 28
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 7mg2%
Sodium 7mg0%
Potassium 5mg0%
Carbohydrates 4g1%
Fiber 0.1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 37IU1%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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