Ingredients
For Cookies:
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
For Buttercream:
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar, sifted
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Food coloring (optional)
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl
- Cream butter and sugar for 3-4 minutes until light and fluffy
- Beat in egg, vanilla, and almond extract
- Gradually add flour mixture, mixing just until combined
- Divide dough in half, flatten into discs, wrap, and chill 1 hour
- Roll dough to ¼-inch thickness and cut into mini hearts
- Bake at 350°F for 8-10 minutes until barely golden at edges
- Cool completely on wire racks
- Beat butter for buttercream until fluffy, add powdered sugar gradually
- Add vanilla, salt, and cream to desired consistency
- Pipe buttercream onto half the cookies and top with remaining cookies
Notes
- Chill dough at least 1 hour for easier rolling and better shape retention
- Don’t overbake—cookies should look slightly underdone when removed
- Cookies must be completely cool before filling
- Buttercream can be made 1 week ahead and refrigerated
- Unfilled cookies freeze beautifully for up to 3 months
- Assembled sandwiches best within 2-3 days
- Roll dough evenly to ¼-inch thickness for uniform baking
- Re-roll scraps only once to maintain tender texture
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking, Piping
- Cuisine: American
- Diet: Gluten Free