heart cookies with vegan frosting and candied pearls

heart cookies

With the 15th snow event bearing down in this Northern Westchester town, the kids and I face another 12-hour stretch inside. I am prepared: I purchased the ingredients to make 2 dozen heart-shaped sugar cookies to give to Ns classmates, teachers and bus driver for Valentines Day.

I did the dirty deed and used sugar and wheat flour, which I rarely do because of their poor nutritional content and high glycemic index. Special occasions call for desperate measures.

I whipped up the batter quickly, which, in retrospect, I would have refrigerated for an hour before rolling out. After baking they tasted delicious, but the dough crumbled and broke easily when I was cutting out the heart shapes. But the final result was a success: crunchy, melt-in-your-mouth bites of Valentines Day goodness.

Heart Cookies with Vegan Frosting and Candied Pearls


3 cups white flour

1 cup organic sugar

1 cup unsalted margarine

1/2 cup egg replacer

1/4 tsp salt

1/2 tsp baking soda

1 tsp vanilla

Frosting options include either the store bought Duncan Heines stuff or home made vegan frosting like this recipe from Betty Crocker. Candied pearls can be found at your local craft store or supermarket.


Mix wet ingredients into dry ingredients. refrigerate for one hour. Roll our dough directly onto a baking sheet coated with cooking spray. Cut out heart shapes and remove excess dough. Bake at 325 degrees for 8-10 minutes. Let cookies cool before applying frosting and candy. Wrap in individual gift bags and close with a twist tie.