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Ingredients
Scale
- 3 cups all-purpose flour (400 g)
- 1 cup granulated sugar (180 g)
- 1 cup salted butter, softened (200 g)
- 1 large egg
- ½ teaspoon vanilla extract
- Fondant Satin Ice fondant in Baby Pink and Pink
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment.
- Cream butter and sugar until light, then add egg and vanilla.
- Gradually mix in flour to form dough; refrigerate for 30 minutes.
- Roll dough and cut out heart shapes, refrigerate before baking.
- Bake until golden brown, then cool on a wire rack.
- Roll out fondant and cover cookies, then create puffed hearts for decoration.
- Assemble cookies by attaching puffed hearts and dusting with powdered sugar.
Notes
Room temperature ingredients blend better.
Refrigeration is essential for maintaining cookie shape.
Use cornstarch with powdered sugar to prevent fondant from sticking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 0
- Protein: 1
- Cholesterol: 25