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Eugenie Cookies – Rainbow Heart Cookies

About 30 cookies


¾ cup unsalted butter (170g) at room temperature
1 1/4 cups confectioners’ sugar (155g)
1 teaspoon pure vanilla extract
Pinch of salt
3 egg yolks
2 ½ cups cake flour (310g)
Food colors
Egg wash: 1 egg white & 1 teaspoon water

{FAQ} To make Eugenie Cookies successfully

1) Whenever the dough gets too soft to handle, store in the refrigerator for 1 hour.
2) For perfect shape of heart, store the rainbow heart in the freezer for 2 hours before pasting vanilla dough.
3) I recommend gel colors. I use both AmeriColor and Wilton.
4) FYI, T = tablespoon, t = teaspoon, c=cup