Vanilla Hearts Food

VANILLA HEARTS

Vanilla Hearts image

Make and share this Vanilla Hearts recipe from Food.com.

Provided by Lalaloula

Categories Dessert

Time 30m

Yield 20 medium-sized hearts

Number Of Ingredients 4

Ingredients

150 g butter
225 g flour
125 g sugar
5 drops vanilla essence

Steps:

Preheat the oven to 180 °C.
Sift flour into a big bowl.
Cut butter into small pieces. Using your fingers work the butter into the flour until a crumbly dough has formed.
Add sugar and vanilla essence and knead well (it takes some minutes until the dough has the right consistency).
Roll out the dough (it is supposed to be very thick-approx. 2-3 cm) and cut out hearts.
Place on a lined baking sheet and bake for 10-15 minutes.
Let cool and store in an air-tight box.

Nutrition Facts : Calories 118.8, Fat 6.2, SaturatedFat 3.9, Cholesterol 16, Sodium 53.5, Carbohydrate 14.8, Fiber 0.3, Sugar 6.3, Protein 1.2

SHORTBREAD HEARTS

Shortbread Hearts image

Provided by Ina Garten

Categories dessert

Time 1h40m

Yield 24 cookies

Number Of Ingredients 5

Ingredients

3/4 pound unsalted butter, at room temperature
1 cup sugar (plus extra for sprinkling)
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt

Steps:

Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.

VANILLA HEART CAKES WITH ROSEWATER ICING

Vanilla Heart Cakes with Rosewater Icing image

Swap nectarines, plums, or any summer berries you like into this rustic afternoon tea cake.

Provided by Donna Hay

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 x quantity One-Bowl Vanilla Cake batter
2 cups (320g) icing (confectioner's) sugar, sifted
1/4 teaspoon rosewater
1/4 cup (60ml) boiling water
Edible dried rose petals, for sprinkling

Steps:

Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.

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