This is a recipe for cookie tins that can be mass-produced for Valentine's Day.
I used heart and rabbit molds based on the theme of easy and cute cookie tins.
I heard that polvoron is a Spanish sweet to celebrate Christmas, and there is a spell that says if you can say polvoron three times before it melts in your mouth, your wish will come true.
I thought it was a perfect spell for Valentine's Day and decided to add it to the recipe.

▷Ingredients
■Polvoron (for 10 hearts and 7 circles)
70 g cake flour
30 g ground almond
50 g unsalted butter
40 g powdered sugar

6 g powdered sugar
1g strawberry powder

▷How to make
1. Fry the cake flour in a frying pan over medium heat for about 10 minutes, stirring occasionally, until slightly golden brown. Spread on a cookie sheet and set aside to cool.
2. Mix unsalted butter and powdered sugar until smooth, then add cooled cake flour and ground almond. The mixture will not come together easily at the end, so use your hands to bring it together.
3. Wrap the dough in plastic wrap and roll out to 10 mm thick. Chill in the refrigerator for 1 hour.
4. Cut the dough into 4cm x 3.5cm heart shapes and roll out the rest of the dough, dividing it into 10g pieces. To ensure even cooking, roll out the dough to a thickness of 10 mm.
5. Bake in a preheated oven at 150℃ for 18 to 22 minutes.
6. Mix powdered sugar with strawberry powder and sprinkle over the baked polvoron.

■Cut-out cookies (about 10 for Miffy and 20 for Love Letter)
100 g unsalted butter
60 g powdered sugar
Pinch of salt
1 egg yolk
135 g cake flour
30 g ground almond

Strawberry chocolate
Sweet chocolate

▷How to make
1. Add the powdered sugar and salt to the unsalted butter and mix well.
2. Add egg yolks and mix until incorporated.
(If you mix too much after adding the eggs, the mixture will be too hard, so it is best not to overmix.)
3. Add sifted cake flour and ground almond and mix until powdery.
4. Roll out 2/3 of the cookie dough to a thickness of 8 mm, roll out 1/3 to a thickness of 5 mm, and refrigerate for 1 hour.
5. Cut 8 mm thick cookie dough into 3 cm x 4.5 cm rabbit molds; bake in preheated oven at 170°C for 12 to 15 minutes.
Cut 5mm thick dough with 3cm x 2.5cm letter mold.
Bake in a preheated oven at 170°C for 12 to 15 minutes.
6. When the cookies have cooled, decorate with strawberry chocolate and sweet chocolate.

■Tea cookies (25 to 30 cookies)
4 g black tea leaves
80 g unsalted butter
30 g powdered sugar
15 g egg white
90 g rice flour (or 100 g cake flour)
10 g ground almond

▷How to make
1. finely grind black tea leaves.
(Tea packets have finer tea leaves for easier extraction, so you do not need to grind them.)
2. Add the powdered sugar and tea leaves to the unsalted butter and mix well.
3. Measure 15 g of one egg white and add it to ②, mixing well.
4. Sift in rice flour (or cake flour) and ground almond, and mix until powdery. Put the mixture into a squeeze bag with a star tip.
5. Pour the batter onto a cookie sheet and bake in a preheated oven at 160℃ for 15 to 20 minutes.

■Langue de chat
20 g unsalted butter
20 g powdered sugar
20 g egg white
20 g rice flour (or cake flour)
2g cocoa powder

▷How to make:
1. Mix the unsalted butter and powdered sugar well.
2. Add the egg whites in 2 batches, mixing thoroughly each time.
3. Sift in the rice flour . Put into a piping bag and squeeze out the dough into 1 cm pieces, leaving space between each piece. 4.
Bake in a preheated oven at 170℃ for 10 to 12 minutes. (the dough will be moist and soft).
Or bake in a preheated oven at 180℃ for 8 to 10 minutes. (They will be crispy).

○Recipe Tips○
The most difficult part of this recipe is the tea cookies.
Because I was too sweet to grind the tea leaves... lol.
The tea leaves clogged up the bag and tore the bag, so it took me about an hour to squeeze them out.
But the squeeze cookies are easy to put back in the bag if you don't like the shape after you squeeze them out. It's easy (?) in that respect.
This year, it is especially cold and hard to squeeze out the cookies, so I recommend using cloth squeeze bags instead of plastic ones.

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▷About HidaMari Cooking：
I started making sweets in 2017.
The name "HidaMari Cooking" was given in the hope that people who watched the video would feel as if they were surrounded by warm sunlight.
Thank you for all your heartwarming comments.
I wish you a wonderful day.