Heart Cookies for Galentines in 37 Minutes

Instructions:

1. Place your 225g chilled butter, 100g powdered sugar, and 10ml vanilla bean paste into your mixer bowl. Beat on medium low until the mixture looks like coarse, damp sand. Do not over mix here; we are not making a fluffy cake batter.
2. Add the 300g all purpose flour, 40g cornstarch, and 2g salt. Pulse the mixer until the dough just begins to clump together. It should look slightly shaggy but hold its shape when you squeeze a handful in your palm.
3. Turn the dough onto a lightly floured surface and pat it into a disc. Roll it out to exactly 1/4 inch thickness. Use your heart cutter to stamp out shapes until all the dough is utilized. Note: Re roll scraps only once to avoid toughening the dough.
4. Place the cut hearts on a parchment lined sheet. Put them in the freezer for 15 minutes until they are rock hard to the touch. This prevents the butter from melting too fast and ruining the heart shape in the oven.
5. Preheat your oven to 325°F. Bake the cookies for 12 minutes until the edges are barely ivory gold and the centers are matte. The cookies will still feel soft but will firm up as they cool on the tray.
6. While the cookies cool, melt the 200g ruby chocolate and 5ml coconut oil in 30 second bursts in the microwave. Stir until the chocolate is silky and completely fluid. The coconut oil adds a beautiful luster to the finish.
7. Dip one half of each cooled cookie into the pink chocolate at an angle. Set them back on parchment paper until the chocolate is firm and matte. This creates a modern, geometric look that is perfect for any beautiful Galentines party.