Marbled Heart Sugar Cookies Recipe

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Almond sugar cookies with a marbled frosting are chewy but somewhat crunchy. Marbled heart sugar cookies are delightful to create and eat!

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Ingredient

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Direction

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Combine the almond flour, baking powder, salt, and all-purpose flour and whisk until thoroughly mixed. Put aside.

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Mix the butter and sugar in a large bowl for 2-3 minutes on medium-high speed. Scrape sides.

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Add the egg and vanilla and mix on low for 20–30 seconds before adding the next. Clean bowl edges and bottom. Blend everything for 30 seconds on medium.

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Add ½ dry ingredients to wet mixture and stir on low speed until just mixed. Bowl sides and bottom—scrape. Combine ½ of the dry with the wet. Reuse bowl scraping.

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Drop the dough on a big parchment paper. Divide the dough into two medium pieces with a bowl/bench scraper or hands. Set aside one piece.

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When baking is ready, Set the oven's temperature to 350°F. Apply parchment paper to the edges of two large baking sheets.

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Remove a cold dough "sheet". Unwrap and set dough on parchment. Fill a small basin with ¼ c flour for cookie cutter dipping.

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Bake cookies 8-12 minutes at 350F. Golden-brown boundaries. Off centers, lights. Baked cookies. Rack-cool the hot baking sheet for 3 minutes. 45-minute cookie rack cooling.Bake, cool, roll, and cut dough before using.

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Mix powdered sugar, light corn syrup, vanilla, and 3 tablespoons milk in a large, shallow basin. Add 1-2 teaspoons milk to desired consistency. The glaze needs 4-5 teaspoons milk.

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Choose how many marble colors you want. For these cookies, I utilized lighter and darker pink, three hues.

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Dip each cookie in glaze. While face-down in the glaze, gently twist the cookie to produce a deeper swirl. Lift the cookie and allow excess icing to drip back.

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Marbled Heart Sugar Cookies Recipe

Almond sugar cookies with a marbled frosting are chewy but somewhat crunchy. Marbled heart sugar cookies are delightful to create and eat!

Ingredient

Direction

Combine the almond flour, baking powder, salt, and all-purpose flour and whisk until thoroughly mixed. Put aside.

Almond Sugar Cookie

Mix the butter and sugar in a large bowl for 2-3 minutes on medium-high speed. Scrape sides.

Add the egg and vanilla and mix on low for 20–30 seconds before adding the next. Clean bowl edges and bottom. Blend everything for 30 seconds on medium.

Add ½ dry ingredients to wet mixture and stir on low speed until just mixed. Bowl sides and bottom—scrape. Combine ½ of the dry with the wet. Reuse bowl scraping.

Drop the dough on a big parchment paper. Divide the dough into two medium pieces with a bowl/bench scraper or hands. Set aside one piece.

When baking is ready, Set the oven's temperature to 350°F. Apply parchment paper to the edges of two large baking sheets.

Remove a cold dough "sheet". Unwrap and set dough on parchment. Fill a small basin with ¼ c flour for cookie cutter dipping.

Bake cookies 8-12 minutes at 350F. Golden-brown boundaries. Off centers, lights. Baked cookies. Rack-cool the hot baking sheet for 3 minutes. 45-minute cookie rack cooling.Bake, cool, roll, and cut dough before using.

Mix powdered sugar, light corn syrup, vanilla, and 3 tablespoons milk in a large, shallow basin. Add 1-2 teaspoons milk to desired consistency. The glaze needs 4-5 teaspoons milk.

Glazing The Cookies

Choose how many marble colors you want. For these cookies, I utilized lighter and darker pink, three hues.

Dip each cookie in glaze. While face-down in the glaze, gently twist the cookie to produce a deeper swirl. Lift the cookie and allow excess icing to drip back.

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Chewy Triple Chocolate Citrus Cookies Recipe