Valentine Custard Creams

1 1/2 c. all-purpose flour
1/3 c. + 2 Tbsp custard powder*
1/4 c. powdered sugar
3/4 c. unsalted butter, chilled and diced
1/2 t. vanilla extract

Place the flour, custard powder, and powdered sugar into the bowl of a food processor and pulse to combine. Add in the butter and vanilla and pulse until the mixture begins to come together. (If the butter is very cold you may need to knead it together by hand). Tip the mixture out onto a work surface and bring together into a flattened ball. Wrap with saran wrap and refrigerate for 30 minutes.

Place the dough on a floured work surface and roll to about an 1/8-inch thickness. Cut out small hearts, approximately 1 1/4-inch in diameter and dock with a fork. Place on a parchment lined cookie sheet and refrigerate for 15 minutes or until firm. While chilling, preheat oven to 350 degrees. Bake the cookies for 10 minutes or until just starting to color around the edges. Cool on a wire rack.

For the filling:
Scant 1/4 c. (3 1/2 T) butter, room temperature
1 2/3 c. powdered sugar
2 T custard powder*

Place the butter in the bowl of an electric mixer and beat until light and creamy, about 5 minutes. Then, slowly incorporate the powdered sugar and custard powder and beat on high until smooth and fluffy. Add a few drops of pink food coloring and mix thoroughly. Place the frosting into a piping bag fitted with a small plain tip and pipe onto half of the cookies.

*You should be able to find custard powder in the international foods section of your grocery store. If you’re in the midwest, Meijer carries it.

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