Valentine Heart Cookies with Lime Frosting
I love the idea of cupid piercing my heart and that my husband remembers Valentine’s Day, even if it is a made up Hallmark holiday. Sounds simple but I do see Valentine’s Day as another opportunity to celebrate one another, whether these are significant mates, friends, family, pets, you name it. Our family doesn’t go out to dinner on this day but I will make a simple nice meal for the three of us and of course a sweet something to go along. Beautiful cookies with a bit of sparkle is perfect this year.
Start with a crumbly dough. It should come apart easily when you touch it.
If you notice the dough is getting too slippery and soft while working with it just stick it in the fridge for a few minutes. The cookie dough is a bit finicky and it can lose its composure if it gets warm.
Loving the little hands in the dough.
I wanted to minimize the taste of sugar in the frosting and lime did the trick plus it gave the cream a light refreshing taste. This semi-soft frosting also works well balancing out the crunchiness of the cookie.
My frosting is a very faint pink because I wanted monochromatic contrast with the pink sparkles I added at the end. Coloring the frosting only requires a teaspoon of beet juice. If you want a darker shade of pink add more beet juice gradually until desired color appears.
Have a lovely and sweet day.
- ¾ cup sweet white sorghum flour
- ¾ cup brown rice flour
- ½ cup garbanzo fava bean flour
- ¾ cup cornstarch
- 1 teaspoon baking powder
- 1½ teaspoons xanthan gum
- ½ teaspoon salt
- 1¾ sticks or 14 tablespoons of dairy-free butter (I use Earth Balance)
- ¾ cup sugar
- 1 tablespoon arrowroot mixed with 2 tablespoons water
- 2 teaspoons pure vanilla extract
- ½ cup non-dairy cream cheese (I use Tofutti)
- 5 tablespoons confectioners sugar
- 1½ teaspoons fresh squeezed lime juice
- 1 teaspoon beet juice
- Preheat oven to 350F and line 2 cookie sheets with parchment paper
- In large mixing bowl whisk together all flours, cornstarch, baking powder, xanthan gum and salt
- In a separate large mixing bowl beat butter and sugar until fluffy
- While beating add arrowroot mixture and vanilla extract
- Slowly add flour mixture and continue to beat for another minute until crumbly mixture develops
- Place mixture between two sheets of plastic wrap and parchment paper and roll out flat to ¼ inch thickness with a rolling pin
- Cut out hearts and place them on cookie sheets spacing them an inch apart
- Gently roll out reminder of dough and repeat from rolling out step (if dough gets too soft and/or slippery place in refrigerator for a few minutes before rolling again)
- Bake for 12 minutes or until edges are slightly brown
- Let cookies cool on cookie sheets for 5 minutes
- With a spatula gently transfer cookies to wire rack and cool completely
- In a medium mixing bowl beat cream cheese until fluffy
- Slowly add sugar and continue to beat until smooth
- Add lime juice and beat for 1 more minute
- Add beet juice and beat until light pink color appears
- Frost cookies with a knife
- Add sparkly sugar (optional)
- Let dry for a couple of hours before serving (frosting will not get completely hard)
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