⅓cupunsalted butter, softened to room temperature*
¼cupgranulated sugar
1teaspoonvanilla extract
1teaspoonlemon juice
1cupall-purpose flour
¼teaspoonbaking powder
instructions
In a large, bowl, using a handheld or stand mixer, beat the butter until smooth. Add the sugar, then beat on high speed until fluffy, for about 3 to 4 minutes. Add the vanilla and lemon juice right before you’re done.
In a medium bowl, combine the flour and baking powder. I know this is an extra step, but you need to do it to make sure the baking powder really mixes well with the dough later on and the cookies rise equally.
Turn the mixer to low, then add in about half of the flour mixture and beat until just barely combined. Add the rest of the flour and continue maxing until just combined.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 5mm (¼ inch) thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour.
Once chilled, preheat the oven to 175°C and line a baking sheet with parchment paper. Remove one of the dough pieces from the refrigerator and using a cookie cutter cut in the shapes. Transfer the cookies to the prepared baking sheet. Re-roll the remaining dough and continue cutting until you use up all of it.
Bake for 8-10 minutes (it took me only 8), until very lightly coloured on top and around the edges. Make sure you rotate the baking sheet halfway through bake time.
Allow them to cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before icing.
Make the royal icing according to package instructions and decorate the cooled cookies to suit your vision of a romantic, yummy treat.
notes
*Make them vegan by replacing butter with vegetable shortening.
nutrition
Nutrition Facts
Valentine’s Day Conversation Heart Cookies
Serving Size
0 g
Amount per Serving
Calories
80
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Cholesterol
10
mg
3
%
Sodium
0
mg
0
%
Potassium
15
mg
0
%
Carbohydrates
9
g
3
%
Fiber
0
g
0
%
Sugar
3
g
3
%
Protein
0
g
0
%
Vitamin A
125
IU
3
%
Vitamin C
0.2
mg
0
%
Calcium
5
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.