For the heart shaped Butter Cookies

• Start by placing soft (not melted) butter in a mixing bowl.Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1-2 minutes until it becomes smooth, pale, and creamy. You can also mix by hand with a whisk if preferred.
• Add the powdered sugar.Mix for another 2 minutes until the mixture is light and fluffy, with no sugar lumps. Scrape down the sides of the bowl occasionally to ensure everything is well combined.
• Add the milk and vanilla extract gradually and mix until fully incorporated.
• Add the flour, cornstarch, salt. Gently mix until just combined avoid over mixing to keep the cookies tender.
• For perfectly uniform heart-shaped cookies, draw hearts of your desired size on the back of parchment paper. Flip the paper over onto your baking tray, then pipe the dough on top, tracing the shapes from underneath.This keeps the marker from touching the cookies while helping you maintain evenly spaced, consistent hearts.
• Fill a sturdy piping bag fitted with a star tip (Ateco 826)with the prepared dough. Line a baking tray with parchment paper (avoid using a Silpat mat) and pipe the dough into 1.5-inch-wide heart shapes or your preferred size. If the dough feels firm, gently soften it with your hands or a spatula.
• If a cookie doesn’t come out the way you like, scrape it off the tray, return the dough to the piping bag, and re-pipe. Make sure the butter doesn’t melt; if it starts to soften too much, chill the dough briefly before continuing.
• After the cookies are piped, gently pinch the edges together with your fingertips to form a heart shape.
• Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the edges are golden. For extra-crispy cookies, bake a little longer. Let the cookies cool completely before chocolate dipping.
• For an indulgent touch, dip the cooled cookies in melted chocolate. I used Valrhona Raspberry Inspiration chocolate, which is natural, vegan, and gives a beautiful raspberry color and flavor.
• If the melted chocolate is too thick for coating, stir in 1-2 tbsp oil to thin it. Cool the chocolate to room temperature, then dip each cookie individually using a fork, tapping gently to remove excess chocolate.
• Lay chocolate coated cookies on a baking tray and allow the chocolate set completely at room temperature.
• Store the cookies in an airtight container at room temperature for up to 7 days.