Thursday, January 26, 2012

Valentines Cookies

Heart shaped sugar cookies on a stick

I made those last year for Brian, but thought I will share with you this Valentines "Season".

First I made sugar cookies from scratch:

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.

Cut into desired shape (I did mostly hearts), attach a plastic lolipop stick in the middle of each heart and place on parchment paper. Bake for about 10 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.

While the cookies are in the oven I prepared the Glace Icing.

Glacé Icing
1lb powdered sugar (about 3 3/4 Cups)
6Tsp whole milk

6Tsp light Corn Syrup
1 Tbsp extract (I use almond because I use almond in my sugar cookies)
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It’s smooth and thin. It easily runs off the whisk in a pretty thin drizzle. For the piping just add some more powdered sugar until the consitency gets thicker.

I used one drop of red food color to make the icing pink and left half of it in white.

Pipe the outline of the hearts first. I used a #1 tip. Let dry and then flood the cookie with the glace mixture.

After they were completely dry, I wrote some sweet words on the cookies with the piping mixture (#1 tip).

I let them sit again until dry and wrapped each one in a cellophane bag. 


Have a wonderful Valentines Day!

ThriftyThurs Thrifty Thursday Week 59 A Crafty SoireeDays of Chalk and Chocolate            

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