Love Heart Cookies

Method

1. In a stand mixer bowl with the paddle attachment, cream together the butter, sugar and salt for 3 minutes, until light and fluffy. Add the egg yolk and beat until fully incorporated.
2. Next, mix in the egg and vanilla extract (we like Nielsen-Massey) until well combined. On a low speed, mix in the flour, until a dough forms. Divide the dough into two equal pieces, wrap in cling film and rest in the fridge for an hour until firm.
3. Meanwhile, prepare your icing. In a stand mixer with the whisk attachment, beat the egg whites on a high speed until foamy. On a low speed, gradually sift in the icing sugar until fully incorporated with no lumps.
4. Set the mixer to a high speed and add the lemon juice. Beat for 5-10 minutes until you have a very thick consistency. Depending on how many colours of icing you’re making, divide the icing into small bowls and add a few drops of food colouring at a time, mixing well until you reach your desired shade. Leave to set while you continue with the next step.
5. Preheat the oven to 190°C/Gas 5.
6. On a lightly floured surface, roll out each piece of dough to approx. 6mm thick. Use your chosen sizes of Lakeland Heart Cookie Cutters to cut out approximately 16-24 cookies until your dough is used up.
7. Transfer the cookies to a baking sheet lined with parchment paper. Bake for 10 minutes until the biscuits are a light golden brown on the edges. Transfer to a cooling rack and allow to cool completely before decorating.
8. Transfer your icing into squeezy bottles or piping bags with small nozzles. Pipe a thin border of icing at the edge of the cookies and allow to firm up. Next, fill the inside of the border with icing, using toothpicks to smooth the surface. Decorate with pink or blue sprinkles and try to resist eating them until the icing is set...