Ingredients:

  • 325g all-purpose flour
  • 30g cornstarch
  • 5g baking powder
  • 2g salt
  • 113g unsalted butter, softened
  • 60g plain Greek yogurt, cold
  • 150g monk fruit sweetener or granulated sugar
  • 1 large egg, room temperature
  • 10ml vanilla extract
  • 2ml almond extract
  • 240g powdered erythritol or powdered sugar
  • 30ml skim milk
  • 5ml light corn syrup
  • Natural food coloring (pink or red)

Instructions:

  1. In a large bowl, cream the softened butter and sweetener until the mixture is pale and aerated, approximately 3 minutes. Beat in the egg, Greek yogurt, vanilla, and almond extracts until combined.
  2. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
  3. Wrap the dough in plastic wrap and chill in the refrigerator for exactly 60 minutes to hydrate the flour and solidify the fats.
  4. Preheat oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface to 1/4 inch thickness. Use heart-shaped cutters to create shapes.
  5. Place cookies on parchment-lined baking sheets and bake for 8-10 minutes or until the edges are just barely matte.
  6. Whisk together powdered erythritol, milk, and corn syrup to create the glaze. Add food coloring as desired. Once cookies are completely cool, apply the glaze and allow to set for 2 hours.