How to Make Heart Cookies
Add the butter and soft sugar in a bowl., Pour in the maple syrup., Separate the egg white and yolk., Add the flour., Wrap the dough in plastic kitchen wrap or greaseproof paper., While the dough is chilling, make the sugar coating for the cookies...
Step-by-Step Guide
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Step 1: Add the butter and soft sugar in a bowl.
Stir until well mixed and creamy in texture. , Stir through., Add the egg yolk to the cookie batter.
Put the white of the egg to one side., Mix through well by stirring or using your fingers.
Then knead lightly and quickly to form a dough., Place in the refrigerator.
Leave to chill for a half an hour., Pour the superfine/caster sugar into a bowl, add 2 drops of coloring and stir well.
Spread across a plate or spare baking sheet to air dry., Preheat the oven to 180ºC/350ºF., Roll to a thickness of about 5mm/ 1/4 inch., Use the large cookie cutter to cut out the cookies.
Arrange the cookies on a parchment-covered cookie sheet., Use the smaller cookie cutter to cut out a heart shape inside the cookies.
Align carefully to keep straight., Use the cut out dough to keep rolling and making more cookies., Brush egg white onto each cookie.
Sprinkle with the colored sugar you made earlier.
It is easier to do in batches than to brush all of the cookies at once, to avoid drying too quickly. , Place the cookies into the oven and bake for 10 to 12 minutes.
Or, until they begin to turn golden brown., Leave on the baking tray for up to 5 minutes, then transfer to a wire cooling rack to complete the cooling., Store in an airtight container.
These cookies must be eaten within a week. -
Step 2: Pour in the maple syrup.
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Step 3: Separate the egg white and yolk.
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Step 4: Add the flour.
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Step 5: Wrap the dough in plastic kitchen wrap or greaseproof paper.
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Step 6: While the dough is chilling
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Step 7: make the sugar coating for the cookies.
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Step 8: Remove from the refrigerator.
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Step 9: Roll out the dough on a floured surface.
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Step 10: Cut out the heart cookies.
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Step 11: Cut out the middle of the cookies.
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Step 12: Continue until all the dough is used up.
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Step 13: Beat the egg white briefly for a few seconds.
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Step 14: Bake the cookies.
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Step 15: Remove from the oven.
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Step 16: Serve when cooled.
Detailed Guide
Stir until well mixed and creamy in texture. , Stir through., Add the egg yolk to the cookie batter.
Put the white of the egg to one side., Mix through well by stirring or using your fingers.
Then knead lightly and quickly to form a dough., Place in the refrigerator.
Leave to chill for a half an hour., Pour the superfine/caster sugar into a bowl, add 2 drops of coloring and stir well.
Spread across a plate or spare baking sheet to air dry., Preheat the oven to 180ºC/350ºF., Roll to a thickness of about 5mm/ 1/4 inch., Use the large cookie cutter to cut out the cookies.
Arrange the cookies on a parchment-covered cookie sheet., Use the smaller cookie cutter to cut out a heart shape inside the cookies.
Align carefully to keep straight., Use the cut out dough to keep rolling and making more cookies., Brush egg white onto each cookie.
Sprinkle with the colored sugar you made earlier.
It is easier to do in batches than to brush all of the cookies at once, to avoid drying too quickly. , Place the cookies into the oven and bake for 10 to 12 minutes.
Or, until they begin to turn golden brown., Leave on the baking tray for up to 5 minutes, then transfer to a wire cooling rack to complete the cooling., Store in an airtight container.
These cookies must be eaten within a week.
About the Author
Carol Hayes
Enthusiastic about teaching lifestyle techniques through clear, step-by-step guides.
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