Valentine's Day Icebox Cookies
This recipe is a variation on the Iced Box cookie recipe featured on this blog. The cookies are so cute and the flavor is super buttery. These cookies keep their shape and do not distort when baked. They melt in your mouth and are perfect for any party or for a nice edible gift.
Video
Equipment
- Mini Cookie cutters
- Hand Mixer or Stand Mixer optional
Ingredients
- 2 sticks butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 3 large eggs yolks at room temperature
- 3 cups Cake flour see note for all purpose flour substitution
- 1 tsp salt
- red gel or oil food coloring
- pink gel or oil food coloring
- *6 tbsp corn or potato starch only if using cake flour substitution in notes
- 1 egg white for glue
Instructions
Dough
- To a large bowl, add butter and beat until butter is smooth and slightly paler.2 sticks butter
- Add in the powder sugar and slowly beat until combined.2 cups powdered sugar
- Add in the vanilla. Then add in 3 egg yolks one at a time, beating thoroughly between additions.1 tsp vanilla, 3 large eggs yolks
- Add in the flour and salt. Beat until a dry crumbly dough forms.3 cups Cake flour, 1 tsp salt
- Pour dough out onto work bench and begin working dough until it comes together and is no longer crumbly. Form dough into a square.
- Using your bench scraper, cut dough into three unequal parts. You should have a larger piece and two small pieces. Wrap the larger piece in cling wrap and refrigerate for at least 30mins.
Coloring dough
- Take one of the smaller pieces of dough and add a few drops of red food coloring. Massage the color in the dough. Add more food coloring until you get the desired color. Wrap in cling wrap and refrigerate for at least 30mins. (Notes: I always use a little orange food coloring as a primary when coloring paler doughs. Its helps the red appear much more vibrant.)
- For the other smaller piece of dough, repeat the previous step.
Double Heart-Shaped Pattern
- Roll out the red and pink doughs to about ¼ of an inch thick. You will need two small Heart-shaped cookie cutters. One should be bigger than the other.
- Using the larger cookie cutter, begin cutting heart shapes out of the pink dough. You will need enough to form a 13in log when placed together.
- Take one of your pink hearts and rub some egg whites on the back of it. Press another pink heart to it until they are stuck together. Repeat this until you have a 13in log of dough hearts.
- Using the smaller cookie cutter, cut enough hearts shapes out of the red cookie dough. You need enough hearts to form a 13 inch log.
- Take one of your red hearts, rub with some egg whites on the back of it. Press another red heart to it until they are stuck together. Repeat this until you have a 13in log of dough hearts. Refrigerate about 10mins if dough is getting too soft.
- Grab the pale dough from the refrigerator and cut a small amount off. Place the small amount of dough between some parchment paper and roll it out about ⅛ of an inch thick.
- Place the pink hearts log on the dough. Rub the sides of the pink heart log with eggs whites. Using the parchment, begin working the pale dough about the pink heart log, making sure to have good cohesion to prevent holes in the finish cookies. Repeat this for the red heart log. Refrigerate if needed.
- Using more of the egg whites, glue together the pink and red heart logs, making sure both hearts are facing up. Cut a bit more of the pale dough. Work it in your hands to warm it up. Fill in gaps and seams between the two heart logs using soft pale dough. Refrigerate as needed.
- Cut the rest of the pale dough in two. Work it in your hands to warm it up, then form two rough logs about the same length of the heart logs. Place pale dough logs on the opposite sides of the heart logs. Begin shaping and molding softer pale dough until the entire log of dough is an even cylinder shape. Wrap in plastic wrap and chill until firm.
Pink and Red Marble Design
- Using the rest of the pink and red dough, shape the red dough into thick disc. Then tear pieces of the pink dough, and dot it randomly on the red dough disc. Place a sheet of parchment on top of the dough and roll it into ¼ of an inch thick. Using a medium sized heart-shaped cookie cutter, cut out cookies. Repeat until scrapes are used up.
Baking Cookies
- Preheat oven to 350℉. Line a cookie sheet with parchment paper.
- Cut cookies about ¼ of inch thick. Place cookies on cookie sheet and bake for about 15-20mins or until bottom of cookies are golden.
- Cool cookies on cooling rack.
- Enjoy!!!
Notes
Cake flour substitution: 3 cup all-purpose flour minus 6 tbsp of the flour, plus 6 tbsp of corn or potato starch.
(3 cups all purpose flour - 6 tbsps all purpose flour+ 6 tbsps starch)
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a API program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1cookieCalories: 171kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 43mgSodium: 159mgPotassium: 22mgSugar: 10gVitamin A: 266IUCalcium: 8mgIron: 1mg
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