Make the cookies.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.

In the bowl of an electric mixer, cream the butter and sugar together until light and creamy – about 3 minutes.

Beat in the vanilla, almond extract, egg, and egg yolk until well combined.

Meanwhile, in a separate bowl, combine the baking soda and flour.

Add the flour to the butter mixture a little at a time.

Continue to mix until the dough starts pulling away from the mixer’s sides.

If the dough is too dry or stiff for the mixer, turn the dough out onto a flat, floured surface and knead the dough by hand.

Divide the dough into thirds.

Dust your flat surface with powdered sugar. Roll out the dough to ¼-inch thickness.

Cut out the heart shapes with your cookie cutters and place them 2 inches apart on the prepared baking sheet. 

Bake in the preheated oven for 7-9 minutes or until the edges start to turn golden. 

Allow the cookies to cool on the baking sheet for a minute before transferring them to a cooling rack to cool completely.

Make the icing.

Pick a bowl that is wider than the largest cookie.

Combine the powdered sugar, 3 tablespoons of cream, vanilla, and almond extract.

Stir until a thick icing forms.

Add more milk, a tablespoon at a time, until you reach a thick glue consistency. Add more cream or powdered sugar as needed.

Place 2 tablespoons each of icing into two small bowls and 1 tablespoon of icing into another small bowl.

In the large bowl of icing, add a few drops of white gel coloring and mix well. Set aside.

Color the 2 bowls of 2 tablespoons of icing with the red food coloring, starting with a drop at a time until the desired color is reached. One small bowl should be darker than the other. The smaller bowl of 1 tablespoon of icing should remain white.

Drizzle a small amount of each colored icing into the large bowl of white icing and lightly swirl with a toothpick. Don’t swirl too much or you’ll lose the marbling effect.

Dip the top of each cookie into the glaze, pushing into the glaze and slightly twisting, then lifting up and shaking off any excess icing.

Place the cookie on a wire rack to dry.

Continue with the remaining cookies.

As the color in the large bowl diminishes, drizzle more of each colored icing into the large bowl and swirl lightly.

If you have too much color, use the reserved white icing to swirl over the colored icing in the large bowl.

Allow the cookies to dry for at least 12-24 hours before layering them between wax paper in an airtight container to store.