Ingredients:

  • 225g unsalted butter, softened but cool
  • 150g granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla bean paste
  • 375g all-purpose flour, spooned and leveled
  • 30g cornstarch
  • 0.5 tsp fine sea salt
  • 450g confectioners' sugar, sifted
  • 115g unsalted butter, softened (for frosting)
  • 4 tbsp heavy cream
  • 2 drops pink gel food coloring
  • 0.25 tsp almond extract

Instructions:

  1. Cream the 225g cool-softened butter and 150g granulated sugar on medium speed until the mixture is pale and smooth, avoiding over-aeration.
  2. Add the large egg and vanilla bean paste to the mixture, beating until fully incorporated.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt.
  4. Gradually mix the dry ingredients into the wet ingredients on low speed until a firm dough forms.
  5. Wrap the dough in plastic and refrigerate for 1 hour to ensure the 'Cold-Chain' technique for no-spread results.
  6. Preheat oven to 350°F (175°C). Roll the chilled dough to 1/4 inch thickness and cut into heart shapes using cookie cutters.
  7. Place cookies on parchment-lined sheets and bake for 10 minutes until the edges are set but not browned.
  8. Prepare the frosting by whisking 450g confectioners' sugar, 115g butter, heavy cream, pink gel coloring, and almond extract until velvety.
  9. Once cookies are completely cool, apply the pink frosting using an offset spatula for a smooth finish.