Have I told you lately that I evol you? Well, it's true! My little hearts don't lie.
And to show you just how much, I'm sharing my heart with you - in little pink bits, free of gluten and etched with love! Are you reading this, Katia? 😉
This is a quick project, perfect for little ones and adults alike, or for a last minute sweet treat for that special someone.
Prepare your favourite cookie recipe, replacing your regular flour with a gluten-free alternative - I used Cup4Cup Gluten Free Flour. Split the dough in half and colour to your liking - I used Americolor gel paste in Deep Pink and Super Red.
Use a heart-shaped cutter to cut the dough - I used the smallest of the Nesting Heart Cutter Set. Decorate to your liking. Dip in sanding sugar to create sparkly little valentines for your teachers and friends. Use a rubber stamp, like this Rubber Stamp Set, to create little love notes for that special someone. I found it best to stamp the letter onto the dough while still in the cutter. This way, the hearts kept their shape. You can further embellish them by adding some colourful sugar dots, or just enjoy as is!
Voila!! Naked or dressed, these itty-bitty gluten-free hearts will have every tongue they touch, speaking only of love!
More Sweet Love
Servings: 3 dozen
Ingredients
- 226 g salted butter 1 cup, cold
- 135 g granulated sugar ¾ cups
- 3.5 g pure vanilla extract 1 tsp
- 1 large egg
- 295 g gluten-free flour 3 cups
- 1 drop each of gel paste colour
Instructions
- Preheat oven to 350ºF. Place oven rack in the center of the oven. Line a baking sheet with parchment paper or Silpat.
- In the bowl of your electric mixer fitted with the paddle attachment, beat the butter, sugar and vanilla until light and fluffy.
- Beat in the egg.
- Gradually whisk the flour into the creamed mixture and beat just until incorporated.
- Scrape down the sides of the bowl as needed.
- Divide the dough in half and colour each ball of dough using gel colours of your choice. Shape each ball of dough into disks and wrap separately in plastic wrap. Place in the refrigerator until firm, or overnight if not baking immediately.
- Remove from fridge and use a rolling pin to roll out each disk to about ¼ inch thick. I roll my dough between the plastic in which it was wrapped and the Silpat mat on which it will be baked.
- Cut into desired shapes and arrange approximately one inch apart
- on the baking sheet. Place
- in freezer for about 3-5 minutes. If stamping with letter blocks, press the letters into the dough while the cutter is still around the dough. This helps them keep their shape. Then place in the freezer, as above.
- Remove from freezer and bake the cookies for about 10-12 minutes, or until the edges of the cookies are a very light brown.
- Remove from oven and place on a wire rack to cool. Decorate as desired.
- Package in little clear baggies and start spreading the love!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Katia says
OMG! Yes, I'm reading this 🙂 What could be better than pink cookie hearts ... GF?! I will immediately be pinning this to my ever growing GF to-do list! You're the sweetest, Jacquee!! Thank you - xo
01VanillaBean01 says
These mini hearts are so cute! Very good tip to use the stamps while the cookies are still in the cutter 🙂
I Sugar Coat It! says
He has pretty much devoured them all! 🙂
I Sugar Coat It! says
Hahaaa - you're too cute! xx
I Sugar Coat It! says
Trial and error teaches a great deal. Hope you're well, Paula! xx
Regina @SpecialtyCakeCreations says
Aren't these ever cute cookies!! So whimsical and dainty
I Sugar Coat It! says
These were quite a hit with the mister and everyone who received a batch!