When it comes to Valentines Day, I get sick of all the red and pink fuss to be honest. It’s just not me. But I do like hearts, and I love cookies. So here’s a little treat in honor of this lovey-dovey day 🙂
These are not your typical rolled cookie. First of all, as with everything I make, they’re gluten free! Secondly, they have a secret ingredient. A very special one that makes them chewy and fluffy and light even when they’re all crisped up. Ready? Sour cream. It’s not much, but it makes a big difference!
You could use whatever extract you want, but I love that super-almond flavor you get from using Almond. Vanilla is also awesome.
A word to the wise: these are MESSY to make. Clear off your counters first, trust me. Even if you’re a super tidy baker, you’ll need the space!
- 1/4 Cup Shortening
- 1/4 Cup Butter
- 1 Cup Granulated Sugar
- 2 1/4 Cups Flour (gluten free – cup for cup)
- 1 Cup Almond Flour (fine)
- 1/2 tsp Baking Soda
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 tsp. Pure Almond Extract
- 1/2 Cup Sour Cream (do not use low fat or fat free)
- Cream the shortening and butter until smooth. Add sugar, continuing to cream until a paste forms. Add egg and extract, continuing to beat.
- Combine dry ingredients. Add to shortening mixture in thirds, alternating with the sour cream. Mix until fully combined and smooth. It should be a thick, semi-stiff dough.
- Pop into an airtight container and put in the refrigerator to chill for at least an hour. Ideally several, but you just need it to get cold.
- Take the dough out and put down a sheet of wax or parchment paper. Sprinkle the paper with flour (get some on your hands too!) and drop half the dough onto the sheet. sprinkle the top of the dough with more flour, and flatten it down slightly with your hand. Place another piece of paper over top, and roll the dough to a thickness of 1/4 inch. Repeat this with the second batch, and put the dough on a cookie sheet in the freezer for about half an hour.
- Preheat your oven to 425 F. Line a baking sheet with parchment paper, and dust off those cookie cutters! Remove one sheet of dough from the freezer and begin to stamp your cookies. Press the cutter straight down, keep the wiggling to a minimum or you’ll run the risk of losing the details of the shape. Place each cookie onto the parchment paper as soon as it’s cut, the dough melts fast so it’s important to work quickly. Bake for 8-10 minutes (depending on the size of your cutter – these 3″ hearts took 10). Remove from oven and cool on wire rack. Repeat with remaining dough.
*If your baking sheet is very dark, keep a close eye on your cookies. Since they’re thin, they’re more prone to burning.
*You can switch out the Almond Extract for any flavor you like.
*Makes 2(ish) dozen cookies, depending on size. They will keep for about 5 days in an airtight container.