What’s cooking this Valentine’s? These sugar cookie hearts, that’s what!
Have you been to the Food Gawker yet? Best.site.EVER. I hadn’t heard of it till I was directed towards it by one of our brides (thanks, Sam! ) and now I spend slightly too much time on it (kind of like Pinterest!). If you could put on weight just looking at pictures of food, I would be one big fat roley poley who wouldn’t need an excuse to sit in one place all day .
I came across these yummy – to look at and I am sure to eat as well- cookies there and couldn’t resist sharing them with you. So pretty and heart shaped! I’m not much of a baker but I know I have friends who can.Yes! I will be your Valentine’s ! Now bake me some cookies!
This recipe is from Pennies on a Platter.Happy baking!
Sugar Cookies
1 cup butter, softened
1 cup superfine sugar (or granulated sugar processed in food processor for 30 seconds)
1/2 teaspoon salt
1 large egg
1 large egg yolk
2 teaspoons vanilla
1/2 teaspoon almond extract, optional
2 1/2 cups all-purpose flour
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and salt at medium speed until light and fluffy, about 3 minutes. Add the egg yolk and beat until fully incorporated. Mix in the whole egg, vanilla and optional almond extract. Beat until full mixed. Add the flour, then beat at low speed just until combined. Be careful to not over-mix. Divide the dough in half and wrap in plastic wrap. Store in fridge until firm, at least one hour and up to 2 days.
Preheat oven to 375˚F. On a floured work surface, roll the dough to 1/4-inch thick, sprinkling with additional flour as needed to prevent sticking. Use cookies cutters to cut into shapes and place on parchment or silicone-lined pans. Bake until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (or a few more for larger cookies). Let sit for 2 minutes before removing from cookie sheets. Allow to cool completely on cooling racks before decorating.
Source: Karen’s Cookies
Royal Icing 2
3 tablespoons meringue powder
4 cups (1 lb) powdered sugar
6+ tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
Beat all ingredients together until stiff peaks form (about 10 minutes). Divide into separate containers, depending on how many colors you plan to use. Mix in food coloring. Add water to thin each color out so that when it runs off the spoon it quickly dissolves back into the remaining icing within 10 seconds. Add powdered sugar if need to thicken. Pour into squeeze bottles and decorate cookies.
Source: Karen’s Cookies
*Valentine’s Day Love *
The Unreal Bride 