HAPPY HEART COOKIES

MAKES 18 PREP 10 MINS COOK 40 MINS

Preheat oven to moderately slow, 160°C. Line two oven trays with baking paper. In a bowl, combine 125g melted, cooled butter and combined sifted 1 cup plain flour and ½ cup each icing sugar and cornflour. Stir to form soft dough. Turn out onto a lightly floured surface and knead gently until smooth. Roll dough between two sheets baking paper until 0.5cm thick. Using a 7cm heart shape cutter, cut shapes from dough. Place on tray. Bake 15-20 minutes until golden. Cool 5 minutes on tray then transfer to a wire rack to cool completely. ROYAL ICING Meanwhile, in a large bowl, beat 1 egg white until frothy. Gradually add 1 ½ cups sifted icing sugar until smooth. Stir in 1 tsp lemon juice. Divide mixture into two bowls. Tint one bowl pink. Spoon icing into separate piping bags fitted with small plain nozzles. Pipe white icing around edge of love heart, then flood middle. Using pink icing, pipe small rounds around edge of heart. Using a toothpick, drag a line through circles to create heart shapes.