Conversation Heart Cookies

Brittainy Turnquist shares her recipe

Giving a box of Sweethearts, those heart-shaped candies stamped with affectionate little messages, is all well and good for Valentine’s Day, but if you really want to say “I’m Yours” then a conversation cookie might be sweeter for your sweetie. Brentwood’s Farmshop has been busy baking pastry chef Brittainy Turnquist’s popular Conversation Heart Cookies, which are on sale at the restaurant’s artisan market. We’ve also included the recipe in case you want to try baking the cookies, made with almond flour, vanilla bean paste, and butter cream frosting, yourself. That way you’ll be able to decorate your cookies with whatever message you desire.

Farmshop Conversation Heart Cookie

1 3/4 cup unsalted butter
1 cup powdered sugar
2 eggs
2 3/4 cups all purpose flour
1/3 cup almond flour
1/2 teaspoon whole vanilla bean paste

-Cream the soft butter and powdered sugar in a mixer fitted with the paddle attachment until it begins to look light and fluffy
-combine the vanilla with the eggs and then add the eggs one at a time, scraping down the bowl between eggs
-combine the flours, and then add them to the mixer in three parts, scraping down between additions
-turn the dough out onto a sheet pan with parchment and chill at least one hour, or until it is firm
-roll the dough out on a lightly floured surface to 1/4″ thick, cut with any heart cookie cutter and place the hearts on a parchment lined baking sheet
-bake 325F for 12-15 minutes, until a golden edge just starts to appear
-let cool, and decorate!