Directions

Serving Size: 20

Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template cut out from a card and with a stencil draw hearts all over the paper leaving one inch apart. The cookies will spread much during baking. Turn on the paper to make the stencils facing down. Then preheat the oven to 350 F.
Next, in a bowl whisk together flour, protein, baking soda, and salt.
In another bowl cream together softened butter for 1 minute on medium-high speed until completely smooth and creamy.
Add the brown sugar and beat on medium-high speed until fluffy and combined. Then mix in vanilla and egg, scraping down the sides and bottom of the bowl as needed.
Beat in buttermilk and one tablespoon of red gel food coloring.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Do not overbeat the batter.
Transfer the batter in a piping bag with a ½ inch round tip. If you don’t have it, you can use a zip-lock bag and cut off the corner. It will work fine, too. Pipe the V shapes inside the hearts. You don’t need to fill all the inside of the hearts, it will spread during baking, just a simple V shape is OK.
Bake the cookies for 10-12 minutes or until centers appear set. Cool for 10 minutes on the pan then transfer to a rack to cool completely before sandwiching.
Evenly distribute 4 servings of the icing between the cookies.