heart shaped cookies ( S. Valentine’s special recipe)

“Love knows no sex, age, religion, country, distance, nor race or color… it is universal and polyglot, it is to be found everywhere and speaks the language of the heart”.

“What is love?”

It can be a smile, a caress, a look; it can lasts a moment or an eternity;

“Love” is probably the most difficult word to explain and to even understand. Perhaps because we can’t really give a definition of it until we will feel loved or we’ll simply love. And once we’ll feel that emotion, we’ll stop wondering about what love is, because we will actually live it.



These easy, impressive and incredibly crumbly biscuits deep in a sugary and crunchy glaze will actually covey those messages which turn out to be too hard to be said by us.

Furthermore, cooking is the best display of love ever.


note: this recipe makes 30-40 biscuits, but it also depends on the size of your cookie cutters.

note: I highly suggest you to make this biscuits the day ahead.



for the biscuits:

  • 150 grams all-purpose flour
  • 100 grams potato starch
  • 150 grams unsalted cold butter
  • 75 grams icing sugar
  • pinch of salt
  • 3 eggs
  • the zest from 1 lemon / the seeds from 1 vanilla pod

For the glaze:

  • 350 grams icing sugar
  • 40-50 grams hot water
  • 1/4 tsp cream of tartar / a few drops of lemon juice
  • red gel food coloring

note: for this recipe you’ll also need heart cookie cutters of different sizes, if possible.


  1. firstly, make the biscuit: start by cooking the eggs. Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. Heat on medium-high heat and bring it to a full rolling boil. Once it boils, keep cooking for 5-6 minutes more and then turn off the heat. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Once cooled, peel eggs and safe hard-boiled egg yolks. Press them through a sieve to get almost a sort of “egg yolk flour” (see photo). Set that aside. The result of this method is a biscuit so crumbly that it feels like a mass of buttery crumbs just barely held together until they dissolve in your mouth.
  2. in the bowl of your stand mixer, sift flour, potato starch, salt and icing sugar. Mix to combine. Next add the cold butter, cut into 1 inch cubes. Mix on low speed, just until you’ll end up with small pieces of butter coat in flour, about 2 minutes. At this point, add the egg yolk flour and keep working the dough, always on low speed, for about 2 minutes. Once you get big crumbs and the dough starts to come together, stop mixing and start kneading the dough by hand for a few seconds on a slightly floured work surface. Wrap in parchment paper or plastic wrap and chill for at least 1 hour, overnight if possible. Click here to see other 2 ways to make shortcrust pastry without a stand mixer. 
  3. once the dough has rested, roll it out on a slightly floured surface until you reach a thickness of about 1/8 inch (4mm), moving the dough around frequently to ensure it’s not sticking. Then cut the dough into desired shapes with cookie cutters. Place on a baking sheet lined with parchment paper or a silicone mat. Place cookies into the fridge to harden, about 10-15 minutes. Remember to save the excess dough: knead it again, just until a dough forms. Flat it and give it a round shape. Freeze it for 5 minutes, before rolling it out again.
  4. meanwhile, preheat oven to 325°F (170°C). Once chilled, bake cookies in a preheated oven for about 15 minutes, or until cookies just begin to brown around the edges. Make sure to bake together the cookies which are of the same size, so that they’ll bake evenly. When baked, let them set for 2 minutes on the baking sheet, before transferring them over onto a cooling rack to cool down completely.

For the icing:

  1. in a medium mixing bowl, simply combine sifted icing sugar and cream of tartar (or a few drops of lemon juice). Gradually and continuously stirring, add hot water until you get the desired consistency. To adjust the thickness of the icing, simply stir in additional water (if necessary), 1 teaspoon at a time, until it reaches drizzling consistency. If the glaze gets too running, simply add more icing sugar, always sifting it.
  2. divide the glaze in 2 bowls, keeping one of them plain and adding more red gel food coloring as you go to the other, in order to get a different color intensity.
  3. to glaze the cookies, simply deep them face down into the glaze, then let them drip off a little bit and lastly run a finger around the edges to make them more even. Place the cookies over a cooling rack and let them dry for at least 4 hours, overnight if possible.

For the decoration:

  1. once the cookies have completely dried out, you can decorate them: to write lovely messages for your lover, deep the pick a toothpick in some gel food coloring and simply use the toothpick as a pen. To make small polka dots, use a spit and deep the flat extremity in food coloring. Then create small dots of color all over the cookies. Let them dry for at least 2 hours before placing them in a cookie box. Happy Valentine’s day!


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Small pieces of butter coat in flour. Just before adding the yolk flour.


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The egg yolk flour.


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The cookie dough ready to be kneaded by hand.


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Cutting the dough into desired shapes with cookie cutters.


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The baked cookie.


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The perfect consistency of the glaze.


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Just remember to spread the love everyday, every moment and second of our lives, because love feeds our souls.

This was my version, I’m waiting for yours.

XOXO Cooker Girl.

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