Time Required :
Over an hour
Intermediate
Intermediate
You're somewhat experienced with the skills necessary to complete this project, but you haven't mastered all the elements, yet.

rosanna pansino™ 8 bit heart valentine's day cookies

The only problem with these insanely cute cookies is how quickly they’ll disappear! Just use your favorite roll-out cookie recipe – or try the sweet and simple version below by Rosanna Pansino. Her comfort-grip cookie cutter and adorable 8-bit heart sprinkles will make your baking a breeze!
Step 1
INGREDIENTS:
½ C. Blanched Almonds (or ¾ Cup Almond Meal)
1½ C. Plus 1 Tbsp. Sugar
3 C. All-Purpose Flour
1 Tsp. Baking Powder
½ Tsp. Freshly Grated Nutmeg
½ Tsp. Salt
2 Sticks (8 oz.) Salted Butter (Room Temperature)
2 Large Eggs
1½ Tsp. Vanilla Extract
½ Tsp. Almond Extract
 

Project Note: This recipe will make about 1½ dozen delightfully charming cookies.

First, combine the blanched almonds with 1 tablespoon of sugar in a blender and process until they’ve been finely ground together.

TIP: If you’re using almond meal, go ahead and skip this step. You can add the tablespoonful of sugar in Step 2, when you combine the almond meal with the flour. 
Step 2
Transfer your ground almonds or almond meal to a medium bowl. Whisk in the rest of the dry ingredients: flour, baking powder, nutmeg and salt. Set this bowl aside. 
Step 3
Place the room temperature butter in a large bowl and use an electric mixer to beat it until it’s softened. Add the remaining 1½ cups of sugar, then beat this mixture until it’s light and fluffy (about 3 to 5 minutes). Use your spatula to scrape down the sides of the bowl as you work. 
Step 4
Add the eggs, one at a time, beating the mixture thoroughly after each one. Keep scraping down the sides of the bowl. This will help to make sure that the cookie dough is evenly blended. 
Step 5
Next, beat in the vanilla and almond extracts. 
Step 6
Now you can combine the wet and the dry ingredients. On low speed, beat in the flour mixture until both are just combined. 
Step 7
Shape the dough into two disks, each about 1" thick. Wrap each disk in plastic wrap and refrigerate both for at least 1 hour. It’s also totally fine to let it sit in the fridge overnight. 
Step 8
Position your oven racks so they're in the middle and lower third of the oven, then preheat it to 350º F. Line two baking sheets with parchment paper (or grease and lightly flour each sheet). 
Step 9
It’s time to cut your cookie shapes! To keep the dough cool and firm, work with one disk at a time. On a lightly floured surface, roll out the dough so that it’s 1/8" thick. With the 8-bit cookie cutter, cut out as many cookies as you can and place them about 1" apart on the baking sheets.
 
TIP: Re-roll the leftover dough scraps and cut out more cookies. These are going to be in high demand!
Step 10
Bake your cookies for 12 to 13 minutes. Set a timer for halfway through, so that you can switch the pans from top to bottom racks and rotate them from front to back. (This will help to ensure the cookies are all baked evenly.) The cookies are ready to be removed when they’re firm to the touch but not yet browned at the edges. Let the cookies cool for 2 minutes on the baking sheets, then transfer them to a rack to cool completely. 
Step 11
Use the pink icing color to tint 1 cup of your icing a pretty pink color. 
Step 12
Using your angled spatula, frost each cookie with the pink icing. 
Step 13
Finally, arrange several of the 8-bit heart sprinkles in neat rows on each cookie, just like in our photo. Don’t forget to taste-test one… you deserve it!
 
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You’ll Also Need
  • Blanched Almonds (or Almond Meal)
  • Sugar
  • All-Purpose Flour
  • Baking Powder
  • Freshly Grated Nutmeg
  • Salt
  • Salted Butter
  • Eggs (Large)
  • Almond Extract
  • Mixing Bowls
  • Spoons
  • Blender
  • Electric Mixer
  • Measuring Cup
  • Measuring Spoon
  • Whisk
  • Plastic Wrap
  • 1 - Wilton® Oven Right™ Jumbo Cookie Sheet 18"" x 14"" (sku 10404847)
  • 1 - Cooling Rack By Celebrate It® 14.5"" x 20"" (sku 10058219)
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