Bringing together an eye catching form and an irresistible flavour is all about an art. What if you get a way to enjoy the most adorable looking Valentine’s Day special cookies in all its bright colours yet not at the cost of taste? Here is the most ridiculously easy but impressively beautiful recipe to do your cookies this Valentine’s Day. The Best Butter Cookie Recipe you will ever find gets all adorned for the special occasion. 

 The secret to my Famous Butter Cookies is the absolutely perfect ratio of starch to fat. Moreover the taste enhancer is my all time favourite, Uncle Roy’s  Natural Butter Essence (Products name add amazons hyperlink here). Trust me you can’t skip this one..! You have to have it in your pantry if you love to bake and want that mesmerisingly tempting aroma of fresh butter bakes filling your house.

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I have used white chocolate melted with some coconut oil to decorate our beautiful butter cookie sweethearts. Divided into three portions the dough gets pink and red variations with Wilton’s gel colours.

 

 

An important tip to learn: 

If, while adding colour to melted chocolate, it curdles, there is nothing to worry about-you just need to add a few tablespoons more of coconut oil and microwave the chocolate in short bursts till its smooth again. 

As you roll out the dough and it gets sticky, do not sprinkle flour, always sprinkle some icing sugar.

You can use whatever sprinkles you may fancy to decorate your cookies well in time before the chocolate sets.

Calling on the most creative demons of mine I went on to make handmade message tags which I tied to my cookies with golden foil ribbons. You can go as imaginative as possible and play around with colours-shapes and innumerable ideas to deck up these irresistible- melt in your mouth-utterly buttery butter cookies.

 

 

 

Butter Cookie Sweethearts
Yields 36
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 200 grams salted butter, softened at room temperature
  2. 3/4 cup icing sugar
  3. 1 egg yolk
  4. 1/2 teaspoon vanilla extract
  5. 1/2 teaspoon natural butter essence
  6. 1-1/2 cups all purpose flour
  7. 1/2 cup cornstarch
  8. Red gel colour as required
  9. Pink gel colour as required
TO DECORATE
  1. 250 grams White chocolate, grated
  2. 3-4 tablespoons coconut oil
  3. Pink and red gel colours
  4. Sprinkles as desired.
Instructions
  1. Mix together butter and icing sugar till smooth and creamy.
  2. Add in egg yolk, butter essence and vanilla extract and beat. Finally beat in cornstarch and flour.
  3. Bring together the dough with your hand and let rest in the fridge for half an hour.
  4. Divide dough in three portions. Leave one white and add pink and red gel colours to the other two portions.
  5. Roll out each dough 1/4 inch thick and cut out cookies with a heart shaped cutter. Use a bench scraper to lift the cookies off the counter and place them on a baking tray.
  6. For red and pink cookies I used a straw to make those holes which I used to tie ribbons and tags through.
  7. Bake in a preheated oven at 180°C for 15 minutes.
  8. Once done let cool in tray on a wire rack
  9. Melt white chocolate with coconut oil in microwave at short intervals.
  10. Divide chocolate in three portions. Leave one white and add pink and red gel colours to the other two. If the chocolate seizes on adding colour add some more oil and reheat.
  11. Fill three disposable pipping bags with the three different coloured chocolates. Cut a small opening at the end and drizzle the different coloured chocolates on various coloured cookies. If you want to add sprinkles, do so before the chocolate sets.
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/