These are a great substitute for children to take to school in lieu of Valentine's Day cards! Use a drinking straw to cut the holes in the pastry.
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 1/2 cups sifted plain flour
1 teaspoon baking powder
3 cups icing sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk
3 drops red food coloring
65g coloured candy sprinkles
60 long red vine licorice or similar
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Directions Preparation:35min › Cook:7min › Extra time:2hours Other › Ready in:2hours42min
Biscuits: Cream butter and sugar together. Combine in the egg, vanilla and grated lemon zest.
Sift together plain flour and baking powder. Add to creamed mixture and blend well. Cover and refrigerate dough for approximately 2 hours.
Preheat oven to 190 degrees C.
Roll dough to 8mm thickness on a lightly floured surface. Use a floured heart shaped 3 to 5cm biscuit cutter to cut dough into heart shapes. Place the cut out hearts on greased baking tray.
Using the drinking straw, make a hole at the top center of each heart before baking. Bake for 5 to 7 minutes until very lightly browned. Cool the cookies on a wire rack.
Butter Frosting: Mix the icing sugar and butter together. Stir in the vanilla and milk. Beat until smooth making sure frosting is of spreading consistency. Stir in food coloring to create a pink or red colored frosting, if desired.
To Decorate: After cookies have cooled, frost and decorate them with sprinkles. Use a toothpick to dislodge the hole, if necessary. Let the frosting dry.
Tie the ends off of two pieces of red coloured licorice with a knot. Thread it through the hole at the top center of the cookie. Tie the other ends off with another knot to create a "chain." Makes approximately 30 heart necklaces.