Ingredients:

  • 1 cup (227g) unsalted butter, cool but pliable
  • 1 cup (200g) granulated sugar
  • 1 large (50g) egg, cold
  • 1.5 tsp vanilla extract
  • 0.5 tsp almond extract
  • 3 cups (375g) all-purpose flour, spooned and leveled
  • 0.5 tsp fine sea salt
  • 4 cups (500g) confectioners' sugar, sifted
  • 3 tbsp meringue powder
  • 6 tbsp warm water
  • 1 drop gel food coloring (pink or red)

Instructions:

  1. In a stand mixer fitted with the paddle attachment, cream the cool butter and granulated sugar on medium-low speed until combined. Do not over-mix or incorporate excess air.
  2. Add the cold egg, vanilla extract, and almond extract to the butter mixture. Mix until just incorporated.
  3. Sift the all-purpose flour and fine sea salt directly into the mixing bowl. Mix on the lowest speed until the dough begins to clump and no dry streaks remain.
  4. Wrap the dough in plastic and refrigerate for 30 minutes. This relaxes the gluten for easier rolling.
  5. Roll the dough between two sheets of parchment paper to a consistent 6mm thickness.
  6. Preheat oven to 180°C. Cut shapes using heart-shaped cutters and place on a lined baking sheet. Bake for 10 minutes or until the edges are set but not browned.
  7. Whisk together confectioners' sugar, meringue powder, and warm water until a 10-second consistency is reached. Tint with gel food coloring.
  8. Pipe the icing onto cooled cookies and use a toothpick to pop any air bubbles using the scribe technique.