Happy Valentine's Day! Let's talk about Valentine's sweets, specifically these shortbread cookies. These little delights have been a staple in our kitchen for years, initially reserved for Christmas but now making appearances on Valentine's Day and Easter too! Quick, easy, and utterly delicious, they're the perfect treat to share the love on Valentine's Day. Just imagine the aroma of buttery goodness filling your kitchen as you bake up a batch of these heart-shaped delights. So, whether you're celebrating with your sweetheart, friends, or flying solo, these cookies are sure to bring a smile to your face. Get baking and spread some love, one bite at a time! Happy baking, everyone!
Shortbread Recipe (Please note, I add about a teaspoon of vanilla to the recipe and ice them with the easy icing recipe below)
Easy Icing
Being 100% transparent I measure with my heart, so the measurements are approximate.
Outline Icing:
2 cups of powdered sugar
1/4 cup of milk
A splash of vanilla
Food coloring (optional)
Add more milk if needed you want the consistency to be thick a little thinner than icing you purchase from the store.
Flood Icing:
3 cups of powdered sugar
1 1/2 cup of milk
A splash of vanilla
Food coloring (optional)
Add more milk if needed you want the consistency to be thin. It should easily run off a spoon.
Decorating tips: I'm not a professional cookie decorator by any stretch of the imagination but here a few things I've learned along the way.
Don't skip chilling the cookie dough in the refrigerator. This makes cutting out the cookies so much easier especially with little ones.
When you're outlining your shape let the icing dry a bit before you use the flood icing on the inside. A toothpick works well to spread the icing as it fills in the cookie.
If you're using sprinkles put them on while the icing is wet.
Take the cookies out as soon as they turn golden brown. They should be soft once they cool.
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