Ingredients:

  • 1 cup (227g) unsalted butter, softened but cool
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) vanilla extract
  • 0.5 tsp (2.5ml) almond extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 0.75 tsp (3g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 2.5 tbsp (37ml) whole milk
  • 1 tbsp (15ml) light corn syrup
  • 2 drops gel food coloring

Instructions:

  1. In a large bowl, cream the butter and sugar for 2 minutes on medium speed until smooth and combined. Do not over-aerate.
  2. Beat in the egg, vanilla extract, and almond extract until the mixture is cohesive and fragrant.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt.
  4. Turn the mixer to the lowest setting and gradually add the dry ingredients to the wet mixture until a dough forms.
  5. Roll the dough out between two sheets of parchment paper and chill for at least 30 minutes to ensure no-spread edges.
  6. Preheat oven to 350°F (175°C). Cut into heart shapes and bake for 8-10 minutes until edges are set but not browned.
  7. Whisk powdered sugar, milk, and corn syrup to create the glaze. Add gel coloring and decorate cooled cookies.