•It’s getting close to Valentine’s Day…..what says va va voom more than heart shaped pink cookies filled with cinnamon red hots candies? Well, I’m sure there is something else, but it’s not something I’ll post on here =) These cute little cookies are so buttery and rich with a light cinnamon kick from the spicy chewy candies. Fancy them up with icing and sprinkles….they’re just so stinking cute♥
for the cookies 2 sticks unsalted butter-at room temperature 1/2 cup powdered sugar 1/4 tsp kosher salt 1 tsp pure vanilla extract 1 1/2 cup all-purpose flour 1/3 cup roughly chopped chewy red hots candies 1-2 drop pink or red food coloring- optional for the glaze 1 cup powdered sugar 1-2 tbls water 1-2 drops pink food coloring and sprinkles to decorate makes 2 dozen cookies-depending on the size of your cutters prep, chillin and baking time 3 hours 350°
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until light and fluffy.
Mix in the salt
and vanilla. Scrape the sides of the bowl with spatula.
Add in the flour and mix on low speed until incorporated.
Chop up and add the red hots candies, mix.
It just wasn’t pink enough for me so I added 2 drops pink food coloring and blended it in. The dough is a little soft, so I wasn’t worried about over working it.
Plop the dough onto a piece of parchment paper and cover with another, press to flatten.
Using a rolling pin, roll the dough to 1/4-1/2 inch thick. Place the dough, sill in between the parchment, onto a baking sheet and into the fridge for at least two hours to overnight. Once it’s chilled it won’t stick like this.
Preheat your oven to 350°
Take out your dough from the fridge and let sit out for a min or two before you start cutting. I used heart shaped cutter, well because the cookies are pink!! Use what you like.
Cut out the first batch and place on a parchment lined baking sheet. Pop into the oven for 12-15 min until the cookies are firm and brown on the bottom.
Reroll out the dough in between the parchment and cut out the second batch of cookies. The dough got a little soft and I put the second batch of cut cookies in the fridge for 20 min to firm up. Once chilled put this batch in the oven and follow above cooking times.
Transfer to cooling racks.
You can be done right here or decorate…why not?
Mix together the powdered sugar and start with 1 tbls water, adding more as needed. Transfer half the white glaze into a squeeze bottle of ziplock bag. Tint the remaining half of the glaze with just a touch of pink food coloring and transfer to a baggie or bottle to decorate. This glaze hardens up nicely and cookies can stack once dry. Use sprinkles or food glitter when glaze is wet to add even more pizazz. Can be stored in an airtight container for 1 week♥Enjoy