Ingredients:

  • 225g cold unsalted butter, cubed
  • 200g granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean paste
  • 0.5 tsp almond extract
  • 420g all-purpose flour
  • 0.5 tsp salt
  • 500g powdered sugar, sifted
  • 35g meringue powder
  • 75ml warm water
  • 15ml light corn syrup
  • 2g gel food coloring (pink, red, white)

Instructions:

  1. Cream the cold cubed butter and granulated sugar in a stand mixer with a paddle attachment on medium-low speed until a smooth paste forms. Do not over-aerate.
  2. Add the room temperature egg, vanilla bean paste, and almond extract to the butter mixture. Mix until fully emulsified.
  3. Gradually add the all-purpose flour and salt. Mix on low speed until the dough is heavy and no longer sticky to the touch.
  4. Place the dough between two sheets of parchment paper and roll to a consistent 1/4 inch thickness. Slide the sheet onto a tray and chill in the refrigerator for 1 hour.
  5. Preheat your oven to 350°F (175°C). Remove the chilled dough, peel off the top layer of parchment, and cut shapes using 3-inch heart-shaped cookie cutters.
  6. Place cutouts on a parchment-lined baking sheet and chill in the freezer for 10 minutes to set the shape before baking.
  7. Bake for 10 minutes. The edges should be set but not browned. Allow cookies to cool completely on a wire rack.
  8. Prepare the royal icing by whisking powdered sugar, meringue powder, warm water, and corn syrup until stiff peaks form. Adjust water for flood consistency.
  9. Tint icing with gel food coloring. Pipe borders and fill centers using piping bags and a scribe tool to remove air bubbles.
  10. Let dry for 6-12 hours until firm and the surface is completely hard and shatters when tapped.