14 February 2010

Valentine's Sugar Cookies

I wish all of you a very happy Valentine's Day filled with the smell of chocolate, flowers, and all things "sweet!" I have the best Valentine of all (sorry, but it's true)! My Valentine is making me a special dinner tonight. I'm really looking forward to it because he said it wasn't going to be mac & cheese (which is his normal specialty... out of a box)! I love him more than my KitchenAid mixer. That's A LOT! Happy Valentine's Day! xoxo


Valentine's Sugar Cookies
Yield: 40 Cookies

1 C. Butter
1 C. Powdered Sugar
1 Egg, beaten
1 1/2 t. Almond Extract
1 t. Vanilla
1 t. Salt
2 1/2 C. Flour, sifted

Cream the butter. Add powdered sugar. Next, add the egg, almond extract, vanilla, salt, and flour. Chill dough in the refrigerator until firm (about 2 hours). Preheat oven to 375F degrees. Using a well-floured surface, roll the dough to 1/4'' thickness. Cut with heart-shaped cookie cutters. Place on greased baking sheets. Bake for 8-10 minutes. Cookies should be pale in color and not browned on the edges. Let cookies cool completely before frosting and decorating.

Royal Icing

4 C. Powdered Sugar, sifted
2 Tbsp. Meringue Powder
5 Tbsp. Water

Look at Annie's tutorial if you want step-by-step pictures - it's great! Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on the lowest speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container (this step is extremely important, otherwise the icing will harden). This will be the stiffest consistency of the icing - too stiff to use for decorating. Add a very small amount of water at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. Still too thick? Add a little more water. Too runny? Add a little more powdered sugar. Using a pastry bag, pipe around the edges of each cookie with a #2 Wilton icing tip. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time just until the icing drips off the spoon easily when lifted. Transfer it to a squeeze bottle or a plastic bag with one corner snipped off. Flood the area inside the piping on each cookie. Use a toothpick to help the thinner icing move to each corner of the cookie. Dry completely. Once dry, use the remaining thicker icing for piping decoration. Per Annie's suggestion, I used gel icing color. You can also use liquid food coloring, but you'll need to add more powdered sugar to compensate for the thinning that occurs.

8 comments:

  1. whoaaa i printed this recipe and tutoriol out on Friday so that i could make them today while Tyler is cooking up his dinner for me =)

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  2. That is too funny! Great bloggers think alike! Her recipe is amazing. Just to forewarn you... these cookies are a little time-consuming!

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  3. Cute cookies! Hope you & your sweetheart have a great Valentine's Day dinner.

    Sadly, I now want boxed mac n cheese...yum.

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  4. Fabulous use of the Royal Icing!!!!!!!

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  5. Super cute cookies! Hope you had a lovely day!

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  6. Yes, those are just a few of the cookies that I made!!

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  7. I don't see Ginger's name on any of those cookies :(

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