The things you’ll need

• 3 cups all-purpose flour
• 1 cup almond flour
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup slivered almonds
• ½ cup melted dark chocolate

• Large bowl
• Medium bowl
• Ice cream scoop
• Hand mixer
• Whisk
• Rubber spatula
• Baking sheet lined with parchment

Let’s get started!

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together flour, almond flour, cornstarch and salt.
3. In a large bowl, beat together butter and sugar until light and fluffy.
4. Add the extracts and beat well.
5. Add the dry ingredients and mix until the dough starts to become crumbly.
6. Portion dough into balls then roll into small logs. Form the cookies into horseshoe shapes and press in slivered almonds.
7. Place cookies on a baking sheet and bake for 10 to 12 minutes or until lightly golden brown.
8. Cool cookies completely and then dip the ends in melted chocolate.
9. TaDa! The Wild Wild West never tasted so sweet!

The things you’ll need

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 teaspoon cinnamon extract
• 2 teaspoons vanilla extract
• ½ cup unsalted butter
• 1 cup sugar
• 1 egg
• Red, white, and black buttercream in decorating bags fitted with #5 tips

• Medium bowl
• Large bowl
• Hand mixer
• Rolling pin
• Plastic wrap
• Whisk
• Rubber spatula
• Baking sheet lined with parchment paper
• Ro’s 8-Bit Heart Cookie Cutter
• Offset spatula

Let’s get started!

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add an egg and mix well. Pour in extracts and mix again.
5. Combine the wet and dry ingredients and mix until no dry ingredients remain.
6. Form into 2 discs, wrap plastic and chill dough for 30 minutes.
7. Roll dough out to ¼-inch thick and cut into 8-bit heart shapes. Bake for 10 minutes.

Time to decorate!

1. Once cool, use a #5 tip to pipe black squares and rectangles around the border of each cookie.
2. Fill the center of the cookie in with red frosting using a #5 tip.
3. Pipe a white “reflection” in the top left corner of the cookie with a #5 tip.