Heart Glazed Cornmeal Cookies (and a Valentine’s Soiree)
We had a little party for Valentine’s Day. It was partly because we heart Valentine’s Day, partly because we had a frozen turkey that we needed help eating, and partly to break in our new living room and dining room furniture.
But who are we kidding? We rarely need an excuse to throw a dinner party. We love cooking for a crowd. And although our dinner party was less of a soiree and more of a late lunch, it was fun to feel fancy in our new formal living room.
And I had an excuse to make these cookies.
I’m no stranger to making frosted heart-shaped sugar cookies for Valentine’s Day, but these seemed different. The heart shape is cut into a round cookie and frosted pink. It’s the perfect marriage of traditional round sugar cookies and specialty cutout cookies. I’m pretty sure Cupid would approve.
Also unexpected is the cornmeal, which gives the cookies a very slight crunch and cornmeal taste. They’re heartier than the average sugar cookie, perfect with tea, a glass of milk, or served alongside pumpkin pie to round out your Valentine’s turkey party.
Heart Glazed Cornmeal Cookies
Makes two dozen
To make the cookies
2 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cups granulated sugar, divided
1 large egg
1 teaspoon vanilla
To make the frosting
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla
1 3/4 teaspoons water
1 drop of red food coloring
In a medium bowl, whisk together flour, cornmeal and salt. In a large bowl, beat butter and 1/2 cup granulated sugar until creamy, about 3 minutes. Add egg and vanilla and beat until combined. Gradually add flour mixture and beat on low to combine.
Place 1/4 cup granulated sugar in a small bowl; roll dough into balls and coat with sugar. Transfer to two parchment-lined baking sheets. With the bottom of a glass, flatten balls. Press a heart-shaped cookie cutter into each (do not cut through). Bake at 400 degrees until cookies are golden at edges, 8 to 10 minutes. Let cookies cool before frosting.
In a small bowl, whisk together confectioners’ sugar, vanilla and water. Stir in food coloring. Glaze hearts and let stand for 5 minutes or more.
Recipe adapted from Shutterbean, originally from Everyday Food Magazine