Sweetheart Cookies

Ingredients

½ cup butter

½ cup sugar

½ tsp baking powder

1 tsp vanilla essence

1 ¼ cup plain flour

1½ tsp red food colour

2 tbsp chocolate powder

Method

Take butter and sugar in a bowl and whisk until smooth and creamy.

Add vanilla essence and red food colour. Mix them well.

Add plain flour. Mix and knead to make a soft dough.

Place the dough on a flat surface and roll it thin.

Using a cookie cutter cut the rolled dough into heart shapes or any other shape of your choice.

Line a baking tray with baking paper and arrange the cookies on the tray.

Bake the cookies for 10-12 minutes in a preheated oven at 180 degrees.

Let the cookies cool completely before icing them.

For the icing

Ingredients

1 tbsp liquid glucose

1 tbsp milk

1 cup icing sugar

2 drops lemon juice

Method

Take milk and liquid glucose in a bowl and mix until the milk thins the glucose. Add the lemon juice and mix.

Sift the icing sugar directly into the milk glucose mixture and mix. If the icing is very thick, then add a tsp of milk and mix.

You need to get dropping consistency. If you feel that you have added lots of milk, then add icing sugar to bring it to the correct consistency.

Insert a nozzle into the icing bag and fill it with the icing. With steady pressure, pipe out a line around all the cookies. Allow them to dry.

Next prepare another icing (adding few drops of a colour of your choice) which will be used for flooding.

Fill the outlined cookies with the icing and let them dry overnight.

The next day decorate the cookies with the designs you are comfortable with.

Your cookies are ready to relish.

Let them dry before storing.