1 cup butter, softened
2/3 cup sugar
½ cup light corn syrup
1 Tbsp lemon juice
1½ tsp vanilla
1 egg, beaten
4 cups flour
¼ tsp salt
Cream the butter in a stand mixer on high speed.
Beat in the sugar until dissolved, about 3–5 minutes. Mix in the corn syrup, lemon juice, vanilla, and egg.
Sift together the 4 cups of flour and ¼ teaspoon salt; mix into the butter mixture. Scrape the sides of the bowl down as needed.
Chill the dough for one hour. Remove 1/3 of dough at a time from the refrigerator and roll to 1" thickness. Cut into desired shapes. Place 1" apart on a parchment paper-lined cookie sheet. Repeat with the remaining dough.
Bake at 350° F for 10–12 minutes or until lightly browned around the edges. Cool for 1 minute on the cookie sheet before transferring to a wire rack. Cool completely before decorating.
Powdered Sugar Glaze
» This frosting will harden upon standing, giving cookies a glazed surface.
2½ cups powdered sugar
3 Tbsp milk or half-and-half
2 Tbsp butter, softened
½ tsp almond extract
Food coloring (optional)
In small mixer bowl, combine the powdered sugar, milk, butter, and extract. Beat at medium speed until smooth, adding additional milk, if necessary, to reach the desired spreading consistency. Color with food coloring, if desired. Pour the frosting into small squeeze bottles for easy decorating. Frost the cookies. Let stand until hardened.
This is my entry for the Hearts for St. Valentine's Day Contest.