These bite-sized shortbread cookies will be a big hit with your Valentine sweetie.

This post isn't about chickens and the recipe doesn't even use eggs, but these little cookies are so good, they're a perfect way to grease the skids, so to speak, if you need help talking your significant other into agreeing to more chickens in the spring.

This is also a great recipe for when you don't have any eggs!

These vanilla shortbread cookies are tiny - only about an inch and a quarter across - which makes them easy to pop into your mouth a few at a time.

For Valentine's Day, I frosted them with pretty pink glaze. You can frost them all the same shade of pink or red - or scroll down to see how I tinted my cookies three different shades of pink.

They were a big hit with my husband last year and I ended up with 6 ducks and 14 more chickens two months later....coincidence ?  I think not!

(Scroll down for the printable recipe card)

Mini Valentine Heart Shortbread Heart Cookies 

Makes about 60 cookies.

2 sticks unsalted butter, at room temperature
3/4 C sifted powdered sugar
1 Tablespoon vanilla bean paste (or vanilla extract)
1 teaspoon baking powder
2 Cups flour

Mini heart cookie cutter or a selection of sizes

Beat the butter with the sugar in a stand mixer fitted with the paddle attachment. Add the vanilla bean paste. Whisk together the baking powder and flour and add gradually, on low speed. Mix until just blended.

Form dough into a ball, flatten and wrap in plastic wrap.  Refrigerate for at least 30 minutes. 

Preheat oven to 350 degrees. Line baking sheets with parchment.  

Roll out dough and cut out cookies with a mini heart cutter. Arrange on the parchment about 1/2" apart. Bake for 10 to 12 minutes until light brown around the edges.Cool on metal racks.

For the Icing

1 1/4 cup sifted confectioners sugar
1 Tablespoon milk
3/4 teaspoon vanilla bean paste
Red or pink food coloring (I like this plant-based food coloring)

Whisk together the confectioners sugar, milk and vanilla. 

If you want to make different colored cookies, divide the frosting into three small bowls.

Tint one-third of the glaze with one drop of food coloring, another third with two drops of food coloring and the rest with three drops.

Dip twenty cookies into each tinted glaze to cover just the top (or half of the cookie) and let dry completely.

Store at room temperature in an airtight container up to a week or freeze extras.

©2024 Coop to Kitchen. All rights reserved.