Valentine’s Day Cookies

Sugar Cookies:

1. In a large bowl, whisk together flour, baking powder, salt and set aside.
2. In another large bowl, beat butter and sugar until light and fluffy. Then, add egg, milk, and vanilla and beat until combined.
3. Next, with the mixer on low speed, add flour gradually, and beat until fully combined.
4. Roll the dough into two balls and press into thick disks. Wrap each dough disk in plastic wrap. Refrigerate for about 1 hour.

Roll and Bake:

1. Preheat oven to 350 degrees F. Cover two baking cookie sheets with parchment paper and set aside.
2. Cover a flat surface with WAXED paper (no flour). Remove the chilled dough from the fridge and using a rolling pin, form a flat rectangle, about 1/4 inch thick.
3. Remove the top waxed paper, and use heart cookie cutters to cut different size heart cookies. Transfer the cookies to the prepared baking sheets, leave 1 1/2 inches distance between them.
4. Chill for about 10 minutes. This will help to maintain the shape while baking.
5. Bake 8 to 10 minutes in the preheated oven, or until golden on the sides.
6. Let cookies cool completely.

Marble Glaze:

1. In a large bowl, combine powdered sugar, milk, and light corn syrup. Whisk until smooth. If the mixture is too dry, add additional milk, one teaspoon at a time.
2. Stir in vanilla and almond extracts.
3. The glaze should be thick, and not run off the cookies, it is too thin add more powdered sugar.
4. Divide glaze into four small bowls. Make the glaze in one bowl pink, in another red, in another purple, one bowl stays white.
5. Transfer the colored icing into icing bags and make a small incision. Drizzle some of the colored icing into swirls on top of the white icing bowl, do not mix.
6. Dip the surface of each cookie into the marbled glaze, place on a cooling rack, and let the glaze settle. If using sprinkles, add them immediately after dipping the cookies into the glaze.
7. Keep cookies in an airtight container at room temperature.