Small heart-shaped shortbread cookies for Valentine's Day

Ingredients

• 250 g All-purpose flour (for the white dough)
• 125 g Unsalted butter (at room temperature, cut into cubes)
• 80 g Powdered sugar (for the white dough)
• 1 sachet Vanilla sugar (about 8 g)
• 1 unité Egg (used half (about 25 g), beaten into an omelette)
• quelques gouttes gouttes Pink food coloring (for the pink dough only)
• 250 g All-purpose flour (for the pink dough)
• 125 g Unsalted butter (for the pink dough)
• 80 g Powdered sugar (for the pink dough)
• 1 sachet Vanilla sugar (for the pink dough)

Instructions

1. Prepare the white dough

   In the stand‑mixer's bowl, combine the flour, butter cut into cubes, powdered sugar and vanilla sugar until a sandy texture forms. Add the beaten half‑egg and mix for a few seconds until the dough comes together into a ball.

   Time: PT10M

2. Rest the white dough

   Shape into a ball, wrap in plastic film and refrigerate for 1 hour to firm up.

   Time: PT5M

3. Prepare the pink dough

   Repeat step 1 with the same quantities of flour, butter, powdered sugar and vanilla sugar. Incorporate the pink food coloring (a few drops) until a uniform color is achieved.

   Time: PT10M

4. Rest the pink dough

   Shape into a ball, wrap in plastic film and refrigerate for 1 hour.

   Time: PT5M

5. Roll out both doughs

   On a lightly floured work surface, roll each dough to a thickness of about 3 mm using a rolling pin.

   Time: PT10M

6. Cut out the base hearts

   Using the small heart‑shaped cookie cutters (in two sizes), cut hearts out of each dough. Set aside the cut hearts and keep the scraps for a second pass.

   Time: PT10M

7. Assemble the colored hearts

   Insert the pink hearts into the holes of the white dough and, conversely, the white hearts into the holes of the pink dough, making sure to press them in firmly so they adhere.

   Time: PT10M

8. Re‑roll lightly

   Gently roll the assembled pieces again with the rolling pin to even out the thickness and ensure the pieces stick together.

   Time: PT5M

9. Cut out the final cookies

   Using the large heart‑shaped cookie cutter, cut the final cookies from the assembled dough. Set aside the scraps to make small hearts if desired.

   Time: PT5M

10. Arrange on the sheet

    Place the cookies on a perforated baking sheet lined with parchment paper, spacing them slightly.

    Time: PT5M

11. Baking

    Bake in a pre‑heated oven at 180°C for 12‑15 minutes, until the edges are lightly golden.

    Time: PT15M

    Temperature: 180°C

12. Cooling

    Remove the cookies and let them cool on a wire rack before serving or storing.

    Time: PT10M

13. Cleaning

    Wash the mixer bowl, the rolling pin, the cookie cutters, the sheet and the work surface. Wipe the plastic film and store any remaining ingredients.

    Time: PT20M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

12 g

Fat

7 g

Fiber

0.2 g