Real Conversation Heart Cookies

It's about time Conversation Hearts got a long deserved make over because ain't nobody saying "Be Mine", "Be True", or "Squeeze me". It's 2018. Welcome to online dating, 2am texts, eggplant pics, up close selfies, and personality test acronyms. Real conversation goes something like this: Def not 6ft. Too touchy. Total Mama's boy. Too Jewish. Too many selfies. Ugh, Dad bod. Awful dresser. Terrible kisser. He put it in my face. His car though. Nope, he didn't pay. Didn't offer. He swiped on my friend. Yep, a roommate. Coffeeeee? He had a Groupon. Literally talked about his dog for an hour. Ya we did once - it was bad. No, like really bad. Seriously, like 60 seconds. WTF. Freak. UGH. Hell no. Yeah right. I'm just going to be a lesbian. Me too.

Real Conversation Heart Cookies

Butter Cookie Ingredients
8 ounces  unsalted butter
3⁄4cup  granulated sugar
1⁄4teaspoon  salt
1 1⁄2teaspoons  pure vanilla extract
1 large egg yolk
2 cups  all-purpose flour

Royal Icing Ingredients
3 ounces pasteurized egg whites (6 tablespoons)
1 teaspoon vanilla extract
4 cups confectioners' sugar

Directions

1. Beat butter, sugar, salt and vanilla together until smooth.

2. Mix in egg yolk until well incorporated, scraping down the sides of the bowl.

3. Add flour and mix just until incorporated.

4. Scrape onto a lightly floured board and knead a few times, just until the dough looks smooth.

5. Wrap dough in plastic wrap or wax paper. I recommend making two separate flat disks so they are easier to roll out. Freeze for an hour until firm.

6. Remove one cookie dough disc from freezer and let soften a little bit. Preheat oven to 325°F and line your baking sheets with parchment paper.

7. Roll your dough out about (1/8" thick) with a rolling pin and using a heart cookie cutter, make your heart cookies. Place them on a cookie sheet  and bake for about 15 minutes until just barely browned on the edges. Remove from oven and place on wire rack. 

8. To make the royal icing, using a stand mixer combine the egg whites and vanilla and beat until frothy.

9. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. If it seems too thick add 1/4 tsp of hot water. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Separate into bowls and add food coloring. then transfer icing to pastry bag and flood the hearts. Store in airtight container in refrigerator for up to 3 days.

10. To make the letters I used store bought fondant and letter fondant cutters. Both items can be purchased below on Amazon.