Heart-Shaped Confetti Cookies

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1. Make the cookies. Preheat the oven to 350°F. In a large bowl, cream the butter and sugar with an electric stand mixer on high speed or use a hand mixer, until the mixture is light and fluffy. Then, add the egg and almond and vanilla extracts.

   In another bowl, combine the flour, baking powder and salt together. Next, gradually add the combined dry ingredients to the butter mixture, 1 cup at a time, mixing well after each addition.

   On a floured surface, divide the roll out dough into 2 balls that are approximately 12 in. diameter x 1/8 in. thick. Using the rolling pin, flatten the balls.

   Use the heart-shaped cookie cutter to cut out the dough, dipping it in flour before each cut.

   Bake the cut-out cookies on an ungreased cookie sheet for 8-11 minutes, or until the cookies are lightly browned. Remove the cookies from the oven and place them on a cooling grid or wire rack to cool completely to room temperature.

2. Melt the candy. Melt each color of Candy Melts candy in a separate bowl by microwaving at 50% power or on a defrost setting for 1 minute. Remove and stir thoroughly, then continue to microwave at the same setting in 15-to-30-second intervals, stirring in-between until the candy is smooth and there are no solid pieces left.

3. Create the unique colors for the candy confetti topping. Cover a cake board with parchment paper. Using a spatula, swipe two colors of melted candy onto the parchment paper in separate strips. Blend the two strips together using the following combinations to create new unique colors.

   • Blue and bright pink for purple
   • Turquoise and blue for aqua
   • Orange and bright pink for coral

   Once the colors have been combined, place the cake boards in the refrigerator and chill until the candy has set, about 5 to 10 minutes.

4. Make the buttercream frosting. In a large bowl, cream the butter and shortening. Beat on medium speed with an electric mixer using the paddle attachment until light and fluffy for about 1 minute. Beat in vanilla and scrape down the bowl occasionally.

   Gradually add one cup of powdered sugar at a time. Start by mixing each cup on a low speed then beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.

   Gradually add milk or water, adding small amounts at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated. Add a pinch of salt if too sweet and mix until completely dissolved.

5. Frost & decorate the cookies. Use a spatula to frost each cookie with the buttercream frosting. Remove the set candy strips from the refrigerator, breaking them into pieces of varying sizes.

   Position the pieces on the frosted cookies so that they overlap, covering the frosting as completely as possible in fun color combinations.