Heart Cookies

I've been planning to make iced heart cookies since I saw these gorgeous leaves. This looks like an icing method that even I can manage!

Anna pointed me to a recipe for "no fail" sugar cookies. This is the first time I have made cut-out cookies by rolling the dough between pieces of parchment and then chilling it. Now I'll never do them any other way. I'll even be brave and roll them a little thinner next time. I do love these thick sturdy cookies, though.

I'm disappointed in myself for not getting these made over the weekend, when I had a Valentine to share them with.

"No Fail" Sugar Cookies
(adapted)

3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter
1 cup sugar
1 egg
1 tsp. almond extract

Whisk dry ingredients together in a small bowl. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and extract. Mix well. Add dry ingredients to butter-sugar mixture a little at a time. Mix until flour is completely incorporated and the dough comes together.

Place a glob of dough between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. After it has chilled completely, cut into desired shapes.

Bake on parchment paper at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. Cool on wire rack.

Makes approximately 2.5 dozen cookies, depending on size and shape.

Icing
(adapted)

2 c. confectioners' sugar
6-8 tsp. milk
4 tsp light corn syrup
1/2 tsp. almond extract
food coloring, as desired

In medium bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. Add food coloring to desired intensity. If icing is too thick, add more corn syrup.

Dip fronts of cookies into icing, letting excess drip off, back into the bowl. Allow to dry overnight.