Description
Light and tender Almond Heart Cookies that are perfect for Valentine’s Day or any special occasion. These buttery cookies are infused with almond extract and shaped into charming hearts, finished with a dusting of powdered sugar for a delicate sweetness and optional slivered almonds for added texture.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Almond Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Slivered Almonds (optional, for texture)
For Finishing
- Powdered Sugar, for dusting
Instructions
- Preheat the Oven and Prepare the Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and well combined, about 3-5 minutes.
- Add the Egg and Almond Extract: Beat in the large egg and almond extract until the mixture is smooth and fully incorporated.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the slivered almonds gently to distribute evenly.
- Shape the Cookies: Turn the dough onto a lightly floured surface. Roll out the dough to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out shapes, rerolling the scraps as necessary to use all dough.
- Bake the Cookies: Place the cutout cookies on the prepared baking sheets about 1 inch apart. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Dust with Powdered Sugar: Once fully cooled, dust the cookies lightly with powdered sugar for a delicate finish.
- Serve: These almond heart cookies are now ready to enjoy, perfect for gifting or serving at special occasions.
Notes
- Make sure butter is softened but not melted for better creaming with sugar.
- If you prefer a stronger almond flavor, you can increase the almond extract to 1 1/2 teaspoons.
- Slivered almonds add a lovely crunch, but they can be omitted for a smoother cookie texture.
- Store the cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; wrap tightly and freeze for up to three months.
