Swedish Vanilla Hearts

Instructions

1. Prepare the dough
   In a large bowl, cream together butter and powdered sugar until light and fluffy, about 3-4 minutes. Add the egg yolk, vanilla extract, vanilla bean paste, and almond extract (if using). Beat until well combined and fragrant.
2. Mix dry ingredients
   In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
3. Chill the dough
   Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm. This helps the cookies maintain their shape during baking.
4. Shape the cookies
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface to about 1/4 inch thickness. Using a heart-shaped cookie cutter, cut out cookies and place them 1 inch apart on the prepared baking sheets.
5. Bake to perfection
   Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. The cookies should remain pale in color. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Finishing touches
   Once completely cooled, dust the cookies generously with powdered sugar. For a more professional look, you can use a paper stencil in the shape of a small heart placed on top of each cookie before dusting with sugar to create a decorative pattern.