1 stick of unsalted butter
3/4 cup icing sugar
1 egg yolk
1 tsp pure vanilla extract
Pinch of Salt
1 and 1/4 cup all purpose flour
1/3 cup milk power
2 tbsp plus 1 tsp corn flour
Red food coloring
Half a bag of semi sweet chocolate chip (for decoration)
2 and 1/4 cup icing sugar
1 egg white
1 tsp lemon juice
Cream unsalted butter, icing sugar, egg yolk, vanilla essence and pinch of salt together. Cream until the butter is fluffy and has changed to a pale off white color. On a Kitchenaid stand mixer, this takes about 2 to 3 mins.
Next, add the sifted all purpose flour, milk powder, and corn flour to the creamed butter. Gently stir to combine.
Divide the dough into two portions. Leave one portion alone and add red food coloring to the other portion. Knead the coloring into the dough slowly. Even though it may seem that the color is splotchy, if you continue kneading, the color will distribute itself uniformly throughout the dough.
Lightly flour the working surface, and roll the dough out and use a heart shape cookie cutter to cut out the dough. On baking sheet lined with parchment paper, put the cut out cookie dough on the sheet. Freeze for at least one hour.
Preheat oven to 350 F, put the cookies directly from the freezer to the oven. Make for 10-12 mins until the edges have turned golden brown.
When the cookies have cooled down, decorate them with royal icing or with chocolate.