By Anonymous Elderflower
Heart shaped Valentines butter cookies recipe👇🏼💖 Ingredients: 125
Heart shaped Valentines butter cookies recipe👇🏼💖
Ingredients:
125g good quality butter, room temp
They are butter cookies after all!
35g icing sugar /powdered sugar
1 egg yolk
1 tbs milk
1 tsp Vanilla bean paste
dry ingredients…combine in bowl
132g AP Flour
2 TBSP corn starch
1/4 tsp salt
Method:
💕Using paddle, Beat butter & sugar for 3-4 mins until smooth. Scrape bowl in between.
Add egg yolk and vanilla paste and mix until combined.
Add milk. mix
💕Add all dry ingredients mixture at once and mix until combined! scrape bowl. Finish off with a spatula to avoid over mixing. Can add food color here. I added a few drops red for these. Dough should be sticky.
💕Put mixture in a sturdy piping bag (i’m using 15 inch bags and a 1M tip) and pipe onto perforated silicon mat or baking paper lined tray, a couple of inches apart.
💕
Put cookie tray into freezer for 30min! 1 hour in fridge. Important for the butter to firm so they keep their shape and not overspread. They will spread.
💕Now, Preheated oven 180* Celsius fan forced. Make sure rack is in middle.
💕Bake for 10-11 minutes or until edges are JUST lightly golden brown. Let cookies cool in baking sheet for about 10 minutes before transferring to wire rack to cool. They will be fragile.
Storage:
These keep for 7 days in airtight container (once completely cool) or you can freeze them for a month (i haven’t tried longer). You can dip them in melted chocolate and add sprinkles
Updated at: Sun, 21 Jan 2024 04:06:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Nutrition per serving
Calories1642.2 kcal (82%)
Total Fat107.2 g (153%)
Carbs152.7 g (59%)
Sugars37.5 g (42%)
Protein17.6 g (35%)
Sodium612.8 mg (31%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
💕Using paddle, Beat butter & sugar for 3-4 mins until smooth. Scrape bowl in between.
Step 2
Add egg yolk and vanilla paste and mix until combined.
Step 3
Add milk. mix
Step 4
💕Add all dry mixture at once and mix until combined! scrape bowl. Finish off with a spatula to avoid over mixing. Can add food color here. I added a few drops red for these. Dough should be sticky.
Step 5
💕Put mixture in a sturdy piping bag (i’m using 15 inch bags and a 1M tip) and pipe onto perforated silicon mat or baking paper lined tray, a couple of inches apart.
Step 6
Put cookie tray into freezer for 30min! 1 hour in fridge. Important for the butter to firm so they keep their shape and not overspread. They will spread.
Step 7
💕Now, Preheated oven 180 Celsius fan forced. Make sure rack is in middle.
Step 8
💕Bake for 10-11 minutes or until edges are JUST lightly golden brown. Let cookies cool in baking sheet for about 10 minutes before transferring to wire rack to cool. They will be fragile.
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