I don’t always get very excited for Valentine’s Day, but this year all the pinks and reds seem springy, so I’m going with it! I baked up some of these sweet heart cookies last week (and somehow managed not to eat them all up!). I used this recipe for Mexican Hot Chocolate Cookies from Martha Stewart, but they weren’t quite as cinnamon-flavored as I had hoped. I fixed that by adding a little improvised cinnamon icing.
These cookies are on the crunchier side (and they go from done to burned really quickly), but I think if you took them out of the oven when they don’t look quite done they might be chewier. No matter what, keep an eye on them when they’re starting to crack and take them out earlier than you think you should. I used a cookie cutter to cut heart shapes while they were still warm on the cookie sheet, then I let all the parts cool before icing.
I used a standard icing recipe (1/8 cup butter, 2 cups powdered sugar, 2 tbsp almond milk because we didn’t have regular milk in the house, and 2 tsp cinnamon). I colored it with a few drops of red food coloring.
Festive and delicious!
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