Valentine’s heart corn cookies with chocolate sprinkles, a very simple and quick recipe to make, perfect for serving a “sweet and romantic” tray on the day dedicated to love. A celebration you can start with a breakfast of sweet heart pancakes, continue with a delicious Valentine’s heart pizza and finish with these delightful treats.
Make sure you don’t miss out on heart-shaped molds like mine, because they are a must for Valentine’s Day. Naturally, the dough for this recipe, made with a mix of white flour and cornmeal, is good all year round, so save the recipe for many other occasions, perhaps giving the cookie a different shape. Fill to taste with chocolate sprinkles, colored pralines, or sugar crystals. Happy Cupid’s Feast to everyone!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: About 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 415.29 (Kcal)
- Carbohydrates 55.70 (g) of which sugars 25.25 (g)
- Proteins 5.55 (g)
- Fat 20.28 (g) of which saturated 12.84 (g)of which unsaturated 7.27 (g)
- Fibers 1.24 (g)
- Sodium 204.98 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
About 30 cookies depending on the size of the mold used.
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 2/3 cup sugar
- 9 tbsp butter
- 1 egg
- 1 pinch salt
- as needed chocolate sprinkles (for garnish)
- as needed milk
Heart Cookie Tools
- Molds heart-shaped
- Brush
Recipe
In a bowl, mix the all-purpose flour with the cornmeal and sugar, add the softened butter at room temperature, the egg, and a pinch of salt. Knead the dough with your hands first in the bowl, then on the work surface.
Once you have a smooth dough, roll it out with a rolling pin to a thickness of 1/5 inch. Using the heart-shaped cookie cutters, cut out the cookies until the dough is used up and place them next to each other on a baking tray lined with parchment paper. Brush each cookie with milk and sprinkle chocolate sprinkles on top.
Bake in a preheated oven at 356°F for 15 minutes on static mode, or until they start to turn golden.
Storage and Tips
Storage: Corn cookies can be stored for 2-3 days in a cookie jar or tin box.
Tips: You can make these cookies in any shape and fill them as you wish with not only chocolate sprinkles but also colored ones, sugar crystals, or chopped nuts.
I recommend not rolling the dough too thin; otherwise, the cookies will become dry.
