Instructions
Step 1 Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2 In a bowl, whisk together flour, baking powder, and salt.
Step 3 In a separate large bowl, beat butter and sugar until light and fluffy.
Step 4 Add the egg, vanilla extract, and almond extract, mixing until combined.
Step 5 Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
Step 6 Roll out the dough on a floured surface to about 1/4-inch thickness.
Step 7 Cut out heart shapes using a cookie cutter and place them on the prepared baking sheets.
Step 8 Bake for 8–10 minutes or until the edges are lightly golden. Allow cookies to cool completely.
Step 9 To make royal icing, beat powdered sugar, meringue powder, and warm water until stiff peaks form.
Step 10 Divide the icing into portions and tint with pink and green gel food coloring.
Step 11 Thin some icing with a few drops of water for flooding consistency and outline/fill each cookie. Let set completely.
Step 12 Use thicker icing to pipe rose designs and leaves on top of the dried base layer.
Step 13 Allow decorated cookies to dry at room temperature for several hours or overnight.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to protect the decorations. For longer storage, freeze undecorated cookies for up to 2 months and decorate after thawing. Avoid reheating decorated cookies, as icing may melt or lose its shape.
Continue on the next page