Still in heart cookie mode, I had to try out one more idea, this time to make heart cookies with pink lace borders. As a kid, I used to always cut out heart shapes from cardboard for Valentine’s Day and paste lace borders around the edges; so I wanted to make a cookie version of those cutouts.
The steps in assembling the dough for these lace heart cookies are very similar to the chocolate and pink heart pinwheel cookies, but the difference is, instead of stacking the white and pink dough to make the borders I wrapped the heart-shaped log first in the white dough, and then wrapped it in pink dough.
First, before making the cookie dough, I took several plastic milkshake straws, of the thick, wide and sturdy kind. I cut each straw with a pair of scissors in half lengthwise. To make the cookies I used my shortbread recipe. Before tinting the dough, I separated about 1 ½ cups for the white border. I then tinted the rest of the dough with a few drops of pink and red food color. From the tinted cookie dough, I separated about 2 cups to form the outer lace border. To assemble the heart cookie log, here are a few notes:
- Form the bulk of the pink dough into a log, about 8” – 9” long. Wrap the dough in plastic wrap.
- Place the dough in that heart cookie mold to shape it like a heart. Staple the open ends of the mold closely against the dough to retain the heart shape. Freeze the dough while you roll out the dough to make white and pink borders.
- Between two sheets of waxed paper, roll out the white dough to about the same length as the heart cookie log. Make sure it is wide enough to span the circumference of the heart cookie log. Remove the cookie log from the freezer and wrap the white dough around it. For reference on wrapping the heart log in the rolled dough, see the steps in my previous post. Wrap the cookie log again in plastic wrap and place it back in the cookie mold and freeze.
- Do the same with the pink dough that was set aside for the outer border, but this time, make sure it is slightly wider than the width of the white dough. Once the cookie heart log is wrapped in white dough it will get thicker so you want to make sure you have enough pink dough to wrap it with. Remove the cookie log from the freezer and wrap the pink dough around it.
- Take the milkshake straws that were cut in half and press them all around the log to form the scalloped edges. Cover the cookie log that’s now covered with milkshake straws tightly with plastic wrap. Place the heart cookie log back in the heart cookie mold. Staple the open ends tightly around the cookie log and freeze for a few hours or overnight.
- To bake the cookies, thaw the heart cookie log on the counter just until you can easily slice it with a sharp knife. Slice each cookie to about ¼” thickness.
When the sliced cookies are lined up on the cookie sheet, use a toothpick to pierce holes around the scalloped edge to make a lace border. Then bake the cookies at 300°F for about 15 – 18 minutes.
I wanted to tie a bow but I couldn’t find any gift ribbon at hand. I happened to have some ribbon in my sewing box meant for shoes, so that’s what I used in this picture.
One recipe will make about 24 pink lace heart cookies.
I love hearts. I would bake anything heart-shaped all year long if I had the time.
I didn’t pierce holes in all of the cookies for the sake of variety (actually, I forgot to poke the holes and only realized it when the first cookie sheet was already in the oven).
I find lace so feminine. These pink lace heart cookies will make quite a signature piece as individual giveaways. Since these cookies are really shortbread containing only butter, flour, sugar and a small amount of salt, the flavor depends mostly on the quality of the butter. So I would recommend using good quality butter. I like using Whole Foods generic brand of butter (Whole Foods generic products are labeled “365”) which is very inexpensive.
And that’s it for my latest baking adventure. Hope you have a happy Valentine!
- 1 ½ cups (3 sticks) unsalted butter
- ½ cup granulated sugar
- ¾ cup powdered sugar
- ½ teaspoon salt
- 4 ¼ cups all-purpose flour
- Few drops of red or pink food color
- 2 empty rolls of kitchen paper towels
- Stapler and tape
- 10 – 12 thick plastic milkshake straws cut in half lengthwise
- Cut both empty paper towel cardboard rolls down the center. Staple the edges of both cardboard rolls together. Tape over the staple wires for an even surface. The center where the rolls are stapled and joined together will form the indented center of the heart.
- Using a flat beater of a stand mixer, cream butter until light and smooth
- Gradually add granulated sugar and mix until well blended and fluffy.
- Gradually add powdered sugar and then salt and beat until fully combined.
- Gradually add the flour and beat well.
- Separate about 1 ½ cups of the dough from the bowl and set aside. This will form the white border.
- To the remaining dough in the bowl, add a few drops of red or pink food color. Beat until color is evenly distributed. Increase mixer speed and beat until the dough leaves the side of the bowl.
- Separate about 2 cups of pink dough from the bowl and set aside. This will form the pink border.
- Form the remaining pink dough into a log about 8” – 9” long. Wrap the cookie dough log in plastic wrap. Place the log in the heart mold and gently press it down along the stapled seam to make an indentation for the center of the heart. Shape the pointed end of the heart with your hands. Close both edges of the mold and staple tightly so the dough holds its shape. Freeze the heart cookie dough log for a few minutes.
- Take the white cookie dough and roll it between two sheets of waxed paper. It should be long and wide enough to cover the heart log. Remove the heart cookie dough log from the freezer. Place it on the rolled out white dough and wrap the white dough evenly around it. Wrap the log again in plastic wrap, place it back in the cookie mold and freeze again for a few minutes.
- Take the separated pink dough and follow step 2 above. Wrap the rolled pink dough evenly around the cookie log.
- Press the milkshake straws all around the cookie log to make scalloped edges. Wrap the log, including the straws in plastic wrap then place it in the cookie mold, stapling the open ends tightly so the log holds its shape. Freeze the log for a few hour or overnight.
- Preheat oven to 300°F. Line cookie sheets with parchment paper.
- Thaw heart cookie log just enough to slice easily with a sharp knife. Slice each cookie to about ¼” thickness and pierce the edges with a toothpick to make the lace edge.
- Bake for about 15 – 18 minutes. Remove from oven. Leave cookies on cookie sheet for about 5 minutes or until firm then transfer to a cooling rack.
Pink Lace Heart Cookies