Red heart cookies

Ingredients for 1 servings:

• 250 g flour
• 50 g cornstarch
• 150 g butter, cold from the refrigerator
• 1 large egg(s) or 1 small egg and 1 egg yolk
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g chocolate, white and 100 g red icing

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Total time approx. 3 hours

Wedding cookies or Hilda rolls in heart shape

You’ll need a regular-sized and a small heart-shaped cookie cutter. Mix the flour and cornstarch together and sift into a bowl. Knead the dough with butter, egg, sugar, and vanilla sugar to form a nice dough. Refrigerate the dough for at least an hour. Then, roll out the dough and cut out hearts from the dough using a regular cutter. Cut out small hearts right in the center of half of the hearts to create heart-shaped peepholes. Bake the cookies at 180°C (350°F) for 10-15 minutes until light brown. It’s best to place the “top” and “bottom” pieces on separate baking sheets, as the baking time varies slightly. Once all the hearts are baked, spread the “top” pieces—the ones with the peephole—with red icing and set aside to dry. When the icing has completely hardened (test with your finger!), melt the white chocolate. Now you can gradually cover the “lower hearts” with the melted white chocolate. A “top heart” must be glued on top of each one immediately and promptly. This must be done quite quickly, otherwise the chocolate will harden. The finished red hearts should now be left to air for a while before placing them in a nice box for gifting or eating.