If it weren’t for mom I wouldn’t be half the baker I am today. I truly got my start in the kitchen growing up and learning from her.
She was always known in the family and among her friends as the queen of baked goods (still to this day honestly)
She always had the best treats no matter what, and although she may deny it when I say it, she really truly is where it all began. She tells me and others all the time that the student (me) has surpassed the teacher, but without the fundamentals and solid foundation I wouldn’t have had a clue.
Growing up these cookies were a staple at any celebration. I always remember mom making these a little hearts with a delicate rosette on the top left side of the heart and 1 silver dragee (silver candy bead) placed in the center of the buttercream.
In fact she still makes them every year for Valentine’s Day
Mom used to make these by the hundreds, so delicate, perfect and OH SO Delicious.
These cookies had one distinct quality, one that makes them irresistible.
They quite simply just melt in your mouth!
When you take a bite of these lighter than air cookies, the once solid cookie turns to a smooth creamy liquid like state on your tongue.
They have a beautifully rich butte flavor mixed with the creaminess of the cookie makes each bite dreamy.
When I started baking on my own I knew this recipe had to make it into my repertoire because they are just irresistible, in fact they have become my wife’s absolute favorite baked good of mine.
Now I’ll be honest, since mom gave me this recipe I have made some changes to it (for the better of course) but I am just never happy with leaving a recipe as is.
If you are following along with my journey on Food Network’s Spring Baking Championship these are the cookies that nearly made Duff’s eyes pop out of his head! And I am sharing it here with you today 🙂
The big secret to these cookies is cornstarch. I don’t know if you have ever mixed cornstarch with water and played in it (my kids LOVE doing this by the way) but these cookies act much the same.
I recommend you make extra because they won’t last long!
Now the glaze, that’s my cookie glaze recipe, it’s more than just icing sugar and water it has a few more ingredients to help keep it shiny, and beautiful.
When glazing the cookies you need to be EXTREMELY careful, they are so delicate that they may crumble in your hands (but then that just means you get to eat the “mistakes”)
Grab your apron (and your stretchy pants, sorry I feel like I need some sort of disclaimer here) and bake your way to a larger waste line … UGH I mean bake your way into the hearts of friends and family all over… that is, if you share!
***Don’t have time to make these cookies now, PIN for later 🙂