Copycat Smith's Cookies

I found a recipe for copycat Smith's Cookies: https://bakingmischief.com/copycat-heart-cookies-with-cinnamon-icing/

I made a few modifications. Here's my version:

Cookie:

1 cup softened unsalted butter

1 cup superfine sugar (I pulsed sugar in the food processor until it was superfine)

1/2 tsp salt

1 large egg + 1 egg yolk

2 1/2 cups flour

Frosting:

2 cups powdered sugar

1 tsp raspberry extract

2 Tbs milk

2 tsp light corn syrup

Red food coloring

Cream butter, sugar, and salt until light and fluffy on medium speed. Cream until mixture is smooth and light in color.
Add the whole egg and yolk, beating until fully incorporated.
Add flour, mixing on low until just combined. Don't over mix.
Divide dough into two parts and wrap tightly in plastic wrap. Refrigerate for AT LEAST an hour.
Dust work station and rolling pin with flour and roll dough out to 3/8-inch thick. Cut into hearts using a 3-inch cookie cutter and transfer to baking sheet lined with silicone pad.
Refrigerate for 1 hour to re-firm cookies.
Preheat oven to 375 degrees F.
Bake until cookies are just golden on the bottom edges, 9-12 minutes. Allow to cool completely before icing.

Use the scraps to make Thumbprint Cookies

Icing:

In a medium bowl, wide enough to easily fit your cookies, stir together powdered sugar, raspberry extract and milk until smooth. Add corn syrup and food coloring and mix well. Your icing should be thin enough that if you run a knife through it, the liquid fills back in the gap in 8-10 seconds. Depending on how much food coloring you use, you may need to add a bit more milk, 1/2 teaspoon at a time.
Dip the Heart cookies into the icing and scrape the excess off with a knife.
For the Thumbprint cookies, spoon a tiny amount of the icing into the thumbprint well.
Icing will dry enough to eat in under an hour, but allow to dry for at least four hours before stacking or packing.

2022 01 15

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