Mini Valentine Heart Tinted Iced Shortbread Cookies

February 8, 2012

This post isn't about chickens and the recipe doesn't even use eggs, but these little cookies are so good, they're a perfect way to grease the skids, so to speak, if you need help talking your significant other into agreeing to more chickens in the spring.

These vanilla shortbread cookies are tiny - only about an inch and a quarter across - which makes them easy to pop into your mouth a few at a time. I frosted them with glaze that I tinted three different shades of pink.

They were a big hit with my Valentine last year and I ended up with 6 ducks and 14 more chickens two months later....coincidence ?  I think not!

Mini Shortbread Heart Cookies
(makes about 60 cookies)


2 sticks unsalted butter, at room temperature
3/4 C sifted powdered sugar
1 Tablespoon vanilla bean paste (or vanilla extract)
1 teaspoon baking powder
2 Cups flour
Red food coloring (or coloring paste gel)

Cream the butter with the sugar. Add the vanilla bean paste. Whisk together the baking powder and flour and add gradually, on low speed. Mix until just blended.

Form dough into a ball, flatten and wrap in saran wrap. Refrigerate for at least 30 minutes. Preheat oven to 350 degrees. Line baking sheets with parchment. Roll out dough and cut out cookies with mini heart cutter. Arrange on parchment about 1/2" apart.

Bake for 10-12 minutes until light brown around the edges. Cool on metal racks.

For the icing, whisk together 1-1/4 cup of sifted powdered sugar, 1T milk and 3/4 t. vanilla extract. Tint a third of the glaze with one drop red food coloring, another third with two drops red food coloring and the rest with three drops. Dip twenty cookies into each tinted glaze to cover just the top and let dry completely.

Store at room temperature in an airtight container up to a week or freeze extras.

Happy Valentine's Day !


  1. What a great idea. Thanks for the recipe!

  2. Oh, wow. I can almost taste 'em. Thanks for the recipe and pretty pix!

  3. They are worth trying. Really easy. You can also make round ones using the lip of a shot glass to cut them out.

  4. These are adorable! Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop.
    Debi and Charly @ Adorned From Above
    Bethany @ Whistle and Ivy

  5. Cookies this small are so dangerous! They look lovely. I found you on Wednesday Extravaganza.


  6. The little cookies are so cute, I'd eat them all. This is the same recipe I use for my sugar cookies so I know they are melt in your mouth good...........andi

  7. They are just adorable! Thanks for sharing at Weekend Potluck. Please be sure to link back to the party please. We would love the opportunity to feature you sometime. =)

  8. These are so cute! I love shortbread cookies and the icing just makes these better! Thanks for sharing.

    I love coming to your site - it makes me miss my chickens!

    Cythia at

  9. Oh they look so so lovely! Like that you use vanilla bean paste (I find it so much better and stronger in taste than extract).
    Thank you so much for sharing this at Wednesday Extravaganza - hope to see you there again next week - and don't forget the voting is today!

  10. Your cookies look so beautiful! THey were chosen as a host favorite from Foodie Friends Friday linky party and are featured on Daily Dish. Come on over!

  11. Oh these sound and look so yummy! Bit size cookies are not good for me to be around though. LOL! So glad you shared these at my party. I am sharing these on my FB.

  12. Can't wait to try these for my son's school party!

  13. These are so precious! And shortbread is ever so much tastier than sugar cookies!

  14. Shortbread cookies are one of my favorites and these are so cute. Thanks for sharing this recipe with Foodie Friends Friday.

    Joanne/Winelady Cooks

  15. Rediculous comment, store for a week.....they won't last a day! In the oven now.

  16. Those cookies look delicious!


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