Ingredients:

  • 1 cup (227g) unsalted butter, softened but cool
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) vanilla bean paste or extract
  • 0.5 tsp (2.5ml) almond extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 0.5 tsp (2.5g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 4 cups (500g) powdered sugar, sifted
  • 3 tbsp (30g) meringue powder
  • 6 tbsp (90ml) warm water
  • 1 drop pink gel food coloring
  • 1 tbsp (15ml) clear corn syrup

Instructions:

  1. In a stand mixer, cream the unsalted butter and granulated sugar for about 2 minutes until pale and fluffy. Beat in the egg, vanilla, and almond extract until just combined.
  2. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture on low speed until a dough forms.
  3. Roll the dough between two sheets of parchment paper to 1/4 inch thickness. Chill the rolled dough in the refrigerator for at least 1 hour to prevent spreading.
  4. Preheat your oven to 350°F (175°C). Cut out hearts using a cookie cutter and place them on a parchment-lined baking sheet.
  5. Bake for 10 minutes. The cookies should be just barely set but not browned. Allow to cool completely on a wire rack.
  6. Prepare the icing by whisking powdered sugar, meringue powder, water, and corn syrup. Adjust water for a thick honey consistency. Tint with pink gel food coloring and flood the cooled cookies. Let them sit undisturbed for 6-8 hours until the icing shatters when bitten.