Ingredients:

  • 225g unsalted butter, slightly softened
  • 200g granulated sugar
  • 1 large egg, room temperature
  • 10ml vanilla bean paste or extract
  • 2.5ml almond extract
  • 420g all-purpose flour, spooned and leveled
  • 3g fine sea salt
  • 360g powdered sugar, sifted
  • 45ml whole milk
  • 15ml light corn syrup
  • 2 drops pink or red gel food coloring

Instructions:

  1. Cream the butter and sugar together on medium speed for 1–2 minutes until just combined. Avoid over-aerating to prevent cookie spreading.
  2. Add the egg, vanilla bean paste, and almond extract to the butter mixture, mixing until just incorporated. Mix until the yellow of the yolk fully disappears.
  3. Turn the mixer to low and gradually add the all-purpose flour and sea salt. Stop the mixer the moment the dough begins to clump around the paddle. This creates a sturdy dough that won't stick to your hands.
  4. Place the dough between two large sheets of parchment paper and roll to a consistent 1/4 inch (6mm) thickness.
  5. Slide the parchment-covered dough sheet onto a baking tray and refrigerate for 30 minutes to firm up the fats and prevent gluten snap-back. Wait until the dough feels firm like cold butter.
  6. Preheat oven to 350°F (175°C). Cut heart shapes using cookie cutters and place on a lined baking sheet. Lift straight up to keep the edges sharp.
  7. Bake for 10 minutes or until the edges are set but not browned. Bake until the edges are just barely beginning to turn a pale gold. Allow to cool completely on a wire rack.
  8. Whisk powdered sugar, milk, and corn syrup until smooth. Add gel food coloring. Dip the surface of the cooled cookies into the glaze and allow to set until shattering and firm. Let them set for 2 hours until the surface is hard to the touch.