Cookies for Valentines, Cookies for Galentines, Cookies for Love, Cookies for Yourself

Ingredients

• 1 cup Unsalted Butter (room temperature, cut into cubes)
• 1 cup Granulated Sugar (fine granulated)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (store‑bought or homemade)
• 2.5 cups All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 0.25 cup Apricot Jam (thinned with a splash of water to a spreadable consistency)
• 1 tbsp Water (for thinning apricot jam)
• 8 oz Marzipan (softened, optional food coloring added)
• a few drops Food Coloring (optional, any color)
• 0.25 cup Powdered Sugar (for dusting marzipan to prevent sticking)

Instructions

1. Cream Butter

   Place the softened butter in the mixing bowl and beat on medium speed until light, fluffy, and pale in color.

   Time: PT4M

2. Add Sugar

   Add the granulated sugar to the creamed butter and continue mixing for about three minutes until the sugar begins to dissolve and the mixture looks smooth.

   Time: PT3M

3. Incorporate Egg

   Crack the egg into a separate small bowl, check for shells, then pour it into the butter‑sugar mixture and mix for 2 minutes until fully incorporated.

   Time: PT2M

4. Add Vanilla

   Pour the vanilla extract into the bowl and stir for about 30 seconds until evenly distributed.

   Time: PT0.5M

5. Mix Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking powder, and salt until uniformly combined.

   Time: PT1M

6. Combine Wet and Dry

   Add the dry mixture to the wet ingredients in three equal parts, mixing each addition just until the flour is incorporated (about 90% combined). Stop mixing once the dough comes together in a ball.

   Time: PT3M

7. Knead Dough

   Turn the dough onto a lightly floured surface and gently knead with your hands for about 2 minutes until it forms a smooth, pliable ball.

   Time: PT2M

8. Roll and Cut Cookies

   Generously flour the countertop, roll the dough to about ¼‑inch thickness, and use heart‑shaped cookie cutters to cut out shapes. Use an offset spatula to lift any stuck pieces.

   Time: PT10M

9. Prepare Baking Sheet

   Line a baking sheet with parchment paper and place the cut cookies on it, leaving about two finger widths between each.

   Time: PT2M

10. Bake Cookies

    Bake in a pre‑heated oven at 176°C (350°F) for 15 minutes, or until the edges are lightly golden.

    Time: PT15M

    Temperature: 176°C

11. Prepare Marzipan Hearts

    While the cookies bake, knead the marzipan, add a few drops of food coloring if desired, dust with powdered sugar, roll to about ¼‑inch thickness, and cut heart shapes with the same cutters.

    Time: PT10M

12. Cool Cookies

    Remove the baked cookies from the oven and let them cool completely on a wire rack (about 15 minutes).

    Time: PT15M

13. Assemble Cookies

    Thin the apricot jam with a splash of water, brush a thin layer onto the flat side of each cooled cookie, then place a marzipan heart on top. Add optional fondant letters if desired.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

18 g

Fat

5 g

Fiber

0.5 g