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Ingredient
Easy Heart-Shaped Decorated Cookies for Valentine's Day
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cookpad.japanEasy Heart-Shaped Decorated Cookies for Valentine's Day
I made a chocolate version of the popular[Surprisingly extra crispy cookies made from minimal ingredients] and came out with crispy delicious cookies again! This is an easy recipe that anyone can make. You will be proud to show off these cute cookies.
Ingredient
Food ration :
35 servings
170 grams
Cake flour
30 grams
Pure cocoa powder
130 grams
Butter (or margarine)
100 grams
Powdered sugar (or regular sugar)
1
Walnuts
45 ml
Heavy cream
7 grams
Mizuame
Cooking instructions
* Step 1
Sift the cake flour together with the cocoa powder. Sift powdered sugar separately.
* Step 2
Soften butter in the microwave or leave at room temperature. Whip the butter well until creamy in texture.
* Step 3
If the butter ends up melting completely in the microwave, then start over and put it back in the refrigerator.
* Step 4
Add sifted powdered sugar to the whipped butter. Whip together until the mixture is creamy white. Regular sugar will not produce as crisp a cookie as the powdered sugar.
* Step 5
Add the sifted cake flour and cocoa powder in 3 batches to the whipped butter. Mix briskly as if cutting through the dough, taking care not to knead too much.
* Step 6
Wrap dough into a ball and refrigerate for 30 minutes. Afterwards, the dough will be rolled out so use a large piece of plastic wrap.
* Step 7
While the dough is in the refrigerator, make[Handy Chocolate Cream] (Ganache) Just in case, I have listed simple directions for the ganache below.
* Step 8
Heat the heavy cream and mizuame in a sauce pan on low heat. Turn off the heat as soon as it starts to boil. You may add one tablespoon of rum, if you prefer.
* Step 9
Break the chocolate up into smaller pieces and add to the mixture from Step 8.
* Step 10
Mix the ingredients from Step 9 very well until all the chocolate has melted and become creamy. Let sit to cool.
* Step 11
While the chocolate cream is still warm, put it in a pastry bag with an approximately 3 mm attached nozzle. Alternatively, you may use a plastic bag with the tip of the corner snipped off.
* Step 12
Roast the walnuts in an oven preheated to 170°C. If you are using roasted walnuts then you may skip this step. Walnuts pictured here are twice the listed portion.
* Step 13
Remove the dough from the refrigerator. Unfold and spread the wrap. Place another large piece of plastic wrap over the dough.
* Step 14
Roll out the dough thinly using a rolling pin. Be careful not to crack the dough.
* Step 15
2 cookies will be sandwiched together so roll out the dough thinner than usual.
* Step 16
Place the dough in the refrigerator again for about 15 minutes. This will make it easier to cut out beautifully shaped cookies from the thin dough.
* Step 17
I used 2 different sized heart shapes for the cut-outs. If you do not have 2 different sizes, you can use a round shape instead of the large heart-shaped cutter.
* Step 18
Cut out the dough using the large heart-shape cutter and place on a baking tray lined with parchment paper.
* Step 19
Set aside half of the large heart-shaped cut-outs from Step 18. Cut smaller heart shapes out of these by placing the smaller heart-shape cutter in the middle of the large hearts.
* Step 20
If this is difficult to maneuver, work on top of the parchment paper placed on the baking tray. Carefully push the smaller heart-shaped cookie dough through from the back of the parchment paper using your fingers.
* Step 21
All 3 different heart shapes should be baked in an oven pre-heated to 180℃ for 15-20 minutes.
* Step 22
Leave the cookies to cool at room temperature. Be careful not to touch the cookies while they are still warm as they will be too soft to handle.
* Step 23
Pipe the chocolate ganache from Step 11 on the large heart cookie. You will place another cookie on top so keep that in mind and pipe the ganache towards the inner rim of the cookie.
* Step 24
Place the cookie with the middle portion cut out on top of the large heart-shaped cookie and press lightly.
* Step 25
Pipe the ganache into the middle portion of the cookie.
* Step 26
Fill the cookie with chopped roasted walnuts from Step 12 and chopped dried fruits and you are done.
* Step 27
For Step 26, the ganache will act as a gluing agent for the walnuts and dried fruits so pipe a small amount as needed.
* Step 28
[Caramelized cinnamon walnuts] are used as fillings here. This is delicious so give it a try.
* Step 29
The small heart-shaped cookies can be used to make gorgeous ganache cookies as well. Pipe the ganache and finely chopped roasted walnuts on one side.
* Step 30
Pipe additional ganache over the walnuts and place the second cookie over it. You will have a cute and delicious ganache cookie.
* Step 31
This cookie dough is extra crispy just like the vanilla cookies so they are fine stacked. The roasted walnuts make them even crispier.
* Step 32
I use this ganache for my homemade macarons and cookies as gifts. They do not fall apart even when they are dropped into a bag.
* Step 33
I have listed the steps in details so even a beginner will not fail but it is very easy to make and you can show off a little.
* Step 34
I perched these cookies on top of the muffins for my[For Valentine's Day Easy muffins with heart shaped cookies]. Please give this a try.
* Step 35
For Valentine's Day, I have uploaded the[Heart-shaped macarons]. Please give this a try as well.
Note: if there is a photo you can click to enlarge it
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