For the Dough
- 470 g of Flour
- 1 teaspoon of Cornstarch
- ½ teaspoon of Salt
- 250 of Butter without Salt
- 300 of Sugar
- 1 Big Egg
- 2 teaspoon of Vanilla Essence
- 1 soup spoom of Fat Creams

Para o Recheio
- 500g of Sugar
- 75 ml of Cornstarch
- 125 ml of Water
- Food Coloring (various colors)
- ½ teaspoon of Vanilla Essence or Almond Essence (Optional)
- Non-stick spray Dough
In a bowl, mix the flour, the baking powder and salt.
In another large container and beat butter and sugar for 2-3 minutes until a soft and light texture.
Add egg and vanilla slowly until well blended. Slowly add the flour mixture.
Add the cream slowly until it is well incorporated. Extend the dough by giving it a rectangular shape. Wrap it in foil and refrigerate for at least an hour or overnight. 
Extend the dough and cut hearts with the cutters.
Remove the dough from the center of the wafer with the smaller cutters. Line the tray with vegetable paper and place the wafers on the tray. 
Place in the refrigerator or freezer until they harden (about 15 min).
Preheat the oven to 180ºC and bake the wafers for 12-15 min.

Filling
While the wafers cool down, Spray the vegetable paper with non-stick spray.
Boil the sugar, the corn syrup and water in medium-high heat until it reaches 150ºC.
Remove from heat and distributed in various containers (one for each color). Add one drop of food coloring to each container and eventually the essence, mix well.
Pour the mixtures obtained in the center of the wafers, fill well. Refrigerate until firm (at least 30 min).