Hi, here goes a super simply cookie recipe.
I made heart-shaped cookies with shortcrust pastry (tart shell) and then very simple butter cream filling. It is easy and quick to make and looks beautiful. Just perfect for Valentine’s Day.
Let’s get cooking!
Yields about 35 cookies (depends on the individual size of cookie cutters.)
For shortcrust pastry cookies:
- 1 1/4 cup all-purpose flour, sifted (156g)
- 1/2 teaspoon salt
- 1 stick unsalted butter, cold, diced (113g)
- 1 egg, medium-sized
- 2 tablespoons water, cold
For butter cream filling:
- 1 stick unsalted butter, softened (113g)
- 1 1/2 cup confectioners’ sugar (185g)
- 1/2 teaspoon pure vanilla extract
Make the cookies
Preheat the oven at degrees 356 F. (180 C.)
According to shortcrust pastry recipe, make the dough. Then roll out the dough and cut with heart-shaped cookie cutters.
Arrange cookies on a cookie pan, then cook for 10 to 13 minutes, or until light golden brown. Be careful, cookies burn quickly. Out of oven, transfer to wire rack and let cool.
Make butter cream filling
In a bowl add in all the ingredients and stir until creamy and spreading consistency.
To fill the butter cream, use a pastry bag or a teaspoon. Pipe on the flat side of half the cookies. Then place remaining cookies on top, gently pressing to squeeze filling to edges.