For the hearts:
2 tablespoons instant espresso powder
1 tablespoon water
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
For the drizzle:
2/3 cup powdered (confectioners') sugar
2 teaspoons water
red food color: gel, paste, or powder
Preheat oven to 350 F.
In a small bowl, stir together the espresso powder in
the water to
dissolve the espresso powder.
In a medium bowl, whisk together the flour, cocoa
nutmeg and salt until well blended.
In a large bowl, beat together the butter,
and vanilla on medium speed until light and fluffy, about 3 minutes. Beat in
espresso. Stir the flour mixture into the butter mixture until well blended.
dough into a cookie press fitted with a heart-shaped disk. Press the dough out
ungreased baking sheets, spacing the cookies about 1 inch apart.
Bake the cookies
minutes or until they are dry. With a metal spatula, transfer cookies to wire
racks to cool
Make the drizzle:
In a small bowl, stir together 1/3 cup powdered sugar and 1 teaspoon of the
smooth and a good drizzling consistency.
In a second bowl, wisk together the
1/3 cup powdered sugar, 1 teaspoon of water, and red food color until smooth,
colored and a good drizzling consistency.
Spoon each color into a self-closing
Snip a tiny corner off of each bag, and drizzle both colors over cookies. Let
stand at room temperature until the drizzles are dry. Store in an airtight container
room temperature for up to 1 week.