A pretty frosted hearts cookie recipe to let your Valentine know they are in your heart.
A simple, no fuss cookie is sometimes the most pleasing. Especially if you don't have a lot of time on your hands. I like to have a batch prepared for snacking on special days, like these hearts for Valentine's Day, or anniversaries. This dough can be cut into any shape you desire, of course, i.e., clovers for St. Patrick's Day, snow people on a winter day, mistletoe during the holidays, etc.
These cookies are gluten-free, dairy-free, sugar-free, and completely vegan, so everyone can enjoy them.
TIP: This dough can be frozen in an airtight container in the freezer for up to 3 months, or for 3 days in the refrigerator. Un-iced cookies can be stored in an airtight container in the freezer for up to 1 month.
(Makes 30 servings | Serving size = 1 cookie)
1 cup plant-based butter, softened
1/2 cup Monkfruit baking sweetener (or powdered sugar)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2, 1/4 cups Cassava flour (or all-purpose flour)
1 cup Monkfruit baking sweetener
2 tablespoons water
1 teaspoon purple sweet potato powder (or food colouring) (optional)
Preheat oven to 325°F / 108°C. Prepare two sheet pans with several sheets of parchment paper cut to fit the pans and set aside.
In a mixing bowl, combine the butter, sweetener, salt, and vanilla extract. Mix until creamy. Add the flour and mix until combined.
Divide the dough into 2 even pieces, wrap them in clingwrap and refrigerate for about 15 minutes.
Place one half of the chilled dough between two sheets of parchment paper and roll it out into a 1/4 inch thick sheet. Carefully remove the top sheet of parchment paper, and using a heart-shaped cookie cutter, cut a series of hearts about 2 inches apart.
Remove the excess dough and re-form it into a ball. Wrap the excess in clingwrap and place it back in the refrigerator. Slide the sheet of parchment paper with the heats onto a sheet pan and refrigerate the cut cookies for 10 minutes while you repeat these steps using the second portion, and eventually the ball of excess dough.
After each sheet pan has had its 10 minute chill time, bake for 15 minutes.
Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before transferring them to a cooling rack.
In a small bowl, combine the sweetener and water. Mix until completely combined and forms a thick, but smooth, paste. Ass a little additional water if it seems too thick or dry. Add colouring (either food colouring or purple sweet potato powder) and mix well. If you wish to have more than one colour, separate the base icing into different bowls and tint individually.
Once the cookies are completely cooled, spread about a teaspoon or so of the icing onto the cookies, leaving a border around the edge. Top with sprinkles (optional). Allow the icing to harden in the refrigerator before serving. Store these cookies in an airtight container in the refrigerator for up to 5 days.
Nutritional Information Per Serving:
total calories = 65 | total fat = 3.2g | saturated fat = 1.07g | cholesterol = 0mg | sodium = 67.67mg | net carbohydrates = 10.72g | dietary fibre = 0.9g | sugars = 0.02g | protein = 0.3g