Heart in cookies

Cookinero 20 October 2022

I finally decided to bake these cookies .. Taken from the Internet. Eugenie's kitchen. It didn't work the first time. The first time I froze the dough very badly and the cut turned out to be not beautiful. But I really liked the idea. And repeated a second time.

How to cook Heart in cookies

Step 1

heart in cookies

Mix well the butter and sugar. And add yolks.

Step 2

heart in cookies

Add flour, mix. Put on the table and mix everything well.

Step 3

heart in cookies

Divide the finished dough. Leave 1/3 part white, divide the rest of the dough into 5 parts. And color each. Wrap in cling film and put in the freezer for 30 minutes.

Step 4

heart in cookies

Roll out the colored parts of the dough into layers. The thickness of the layers should be such that by adding all the layers to get the height of the form for cutting. I'll show you below.

Step 5

heart in cookies

Take protein, add 1 tsp there. water and mix. Lubricate each layer with protein. Lay on top of each other. And this is where height matters. Wrap in cling film and put in the freezer for 30 minutes.

Step 6

heart in cookies

Take the colored layer out of the freezer. Cut into strips according to the width of your cut-out dish.

Step 7

heart in cookies

Cut out hearts.

Step 8

heart in cookies

Glue the hearts together with a protein.

Step 9

heart in cookies

Now gently cover the glued hearts with white dough. And shape into a sausage.

Step 10

heart in cookies

Roll in sprinkles and remove from the freezer for 40 minutes.

Step 11

heart in cookies

Remove from the freezer, quickly cut into pieces 1 cm thick. Put on a baking sheet covered with paper. If the dough is not heated in the oven. If warmed up, it is better to put in the refrigerator for 30 minutes. Bake at 170 degrees for 10-15 minutes. Until light brown.

Step 12

heart in cookies

There were a lot of leftovers of colored dough, I mixed and made cookies... =)

Heart in cookies - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute margarine for butter, but keep in mind that it may slightly alter the flavor and texture of the cookies.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Yes, replace butter with plant-based butter, and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of egg yolks. The egg white wash can be substituted with a light brushing of almond milk.
Natural alternatives like beet juice (for red/pink), turmeric (for yellow), or matcha powder (for green) can be used for coloring the dough.
Chilling the dough is crucial for easier handling and preventing spreading during baking. Skipping it may result in misshapen cookies.
Use a gluten-free all-purpose flour blend in place of regular flour, ensuring it contains xanthan gum for proper texture.
Thaw at room temperature for 30 minutes, then warm in a 300°F oven for 3-5 minutes to restore crispness.
Absolutely! You can use any cookie cutter shape you prefer, adjusting the assembly steps accordingly.
Lightly dust your work surface and rolling pin with flour or place the dough between two sheets of parchment paper for easier rolling.
Yes, you can reduce the sugar by 25%, but it may slightly affect the texture and browning of the cookies.

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