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Heart-Glazed Cornmeal Cookies

These crispy cornmeal cookies make the prettiest treat for Valentine's Day. A heart-shaped cookie cutter is pressed into each round just to create an impression. Once baked, the hearts are spread with pink glaze.

  • yield: Makes 40

Ingredients

  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 1/4 teaspoons pure vanilla extract
  • 1/2 cup confectioners' sugar
  • 1 to 2 drops red or pink food coloring

Cook's Note

Store plain cookies in an airtight container, up to 4 days.

Directions

  1. Step 1

    Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, and salt. In a large bowl, using an electric mixer, beat butter and 1/2 cup granulated sugar on medium-high until creamy, 3 minutes. Add egg and 1 teaspoon vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.

  2. Step 2

    Place 1/4 cup granulated sugar in a small bowl; roll dough into 1-inch balls and coat with sugar. Transfer to two parchment-lined baking sheets. With the bottom of a glass, flatten balls to 1 1/2 inches in diameter. Press a 1-inch heart-shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks.

  3. Step 3

    In a small bowl, whisk together confectioners' sugar, 1/4 teaspoon vanilla, and 1 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.

Source
Everyday Food, January/February 2011

Reviews (3)

  • 12 Mar, 2013

    simple

  • 12 Feb, 2012

    This is a very tasty cookie. The only thing I would add to the instructions would be to flour the bottom of the glass that you use to press them into a circle; without it, each one would have to be peeled off and wouldnt have that round shape. These were really pretty, and so easy.

  • 23 Apr, 2011

    Great tasting and easy to make and follow directions with 4 year old.