| Servings | serves |
Ingredients
- 250 grams Butter softened
- 3/4 cup Caster Sugar
- 2 teaspoons Vanilla Extract
- 1 Egg Yolks
- 2 1/4 cups Plain Flour sifted
- 1 cup Icing Sugar sifted
- 1 tablespoon Water
- Pink Food Colouring
Ingredients
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Instructions
- Preheat oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy.
- Add the vanilla and egg yolk and beat well to combine. Add the flour and beat until a smooth dough forms.
- Divide the dough into 4 equal portions and wrap in plastic wrap. Place in the refrigerator for 15 minutes or until the dough is firm. Roll the dough out between 2 sheets of non-stick baking paper until 5 mm-thick.
- Use a 9 cm heart-shaped cookie cutter to cut 16 hearts from each pastry sheet. Place the cookies on baking trays lined with non-stick baking paper and bake for 810 minutes or until light golden.
- Allow to cool on wire racks. Place the icing sugar and water in a small bowl and mix to combine. Spread half the cookies with the icing.
- Place a few drops of food colouring into the remaining icing and mix until well combined. Spread the remaining cookies with the pink icing. Makes 16.
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