With a simple decorating technique and a one-bowl, no-mixer shortbread dough, these crisp, buttery, super easy Valentine cookies are perfect for spreading the love!
Line two sheet pans with parchment paper. Set aside.
Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar and vanilla. Mix together (by hand) until well blended.
Add the flour and corn starch. Stir until dry ingredients are incorporated. The dough will be a little shaggy. Turn the dough out onto a lightly floured work surface and gather into a ball.
To glaze the cookies, hold onto the edge of a cookie and dip the top surface into the glaze, being sure all of the surface touches the glaze. Pull cookie straight up and out of the glaze. Allow excess glaze to drip into another bowl or plate (this will keep the glaze from getting murky) for about 30 seconds. When glaze stops dripping, quickly flip the cookie to the right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface, especially at the edges. Sprinkle with nonpareils as desired. Repeat with remaining cookies.
Makes 24-30 cookies, depending on the size of your cookie cutters.
See Café Tips above in post for more detailed instructions and tips.
I got my heart cookie cutters from Amazon.