Ingredients:

  • 225g unsalted butter, slightly cool
  • 200g granulated white sugar
  • 1 large egg, cold
  • 1 tsp vanilla bean paste
  • 0.5 tsp almond extract
  • 375g all-purpose flour
  • 2 tbsp cornstarch
  • 0.5 tsp fine sea salt
  • 115g unsalted butter, softened
  • 360g powdered sugar, sifted
  • 2.5 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 drop pink gel food coloring

Instructions:

  1. Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer fitted with a paddle attachment, cream the 225g slightly cool butter and 200g granulated sugar for 3 minutes until pale and fluffy.
  3. Add the cold egg, vanilla bean paste, and almond extract, beating until fully emulsified.
  4. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the mixer on low speed until the dough just clings to the paddle.
  5. Place dough between two sheets of parchment and roll to 1/4 inch thickness until smooth and even.
  6. Use your heart cutters to punch out shapes, transferring them to a lined pan.
  7. Bake at 350°F for 10 minutes until the edges are just barely matte and set. They should not be brown!
  8. Let them rest on the pan for 5 minutes before moving to a rack and cool completely.
  9. Whip the frosting. Beat 115g softened butter, powdered sugar, cream, and vanilla until it looks like silky clouds.
  10. Fold in one drop of pink gel food coloring until the shade is perfectly uniform.