I like making heart-shaped cookies for Valentine’s Day. They are very cute and kids love them! This sugar cookie recipe can be used to roll and make heart-shaped cookies. You can also use a shortbread recipe I make at Christmas time which requires no substitutions for egg as it is made with cornstarch:
This recipe is a traditional sugar cookie and I have used plain yogurt as the egg substitute but you can also replace the egg with a commercial egg replacer like Bob’s Red Mill Egg Replacer.
I have used a glaze-like frosting which turns out pretty and shiny.
- 3/4 cup softened butter
- 1 cup sugar
Then add in:
- 1/4 cup plain unsweetened yogurt (equal to 1 egg)
- 1 and 1/2 tsp vanilla
Mix well and then add sifted dry ingredients:
- 2 and 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Mix until a soft dough forms. Refrigerate for at least 1 hour. Roll out about 1/4 inch thick on a lightly floured surface and cut into heart shapes.
Bake 350 degrees F for approx. 10-12 minutes. Cool. Makes about 3 dozen.
- 2 cup icing sugar
- 4-5 tbsp milk
- 2 tbsp light corn syrup
- food colouring
- 1 tsp vanilla
Mix together icing sugar and milk, then add the corn syrup and vanilla. Mix until smooth and add food colouring in drops until desired color is reached.