If you spend any time on Pinterest at all, you may have seen these beautiful heart-shaped Valentine’s Day cookies in your stream. Last week, I gave my baking assistant a challenge to make them for you, my readers. The other day she sent me these photos and this morning she delivered a dozen cookies for my enjoyment! Sorry I couldn’t mail you one… 🙂
Did I mention that my new baking assistant is 17 years old?! She has been baking almost all of her life and when she was 14 or 15, she launched her very own hobby cake business. In the meantime, Caitlyn wants to work on her blogging and photography skills so I’ve hired her to assist me with my food posts. Please make sure you welcome her to Shasher’s Life!
With Valentine’s Day just around the corner, you’ll have to bookmark this post and make these cookies!
You will need:
• Heart shaped cookies (sugar cookie recipe below)
• Pink, White and Red flood icing
• Pink, White and Red medium piping consistency icing
• Disposable piping bags
• Couplers
• #3 & #5 icing tips
HEARTS OF FLUTTER COOKIE
STEP 1:
Outline the heart cookie with medium piping consistency icing in a piping bag with tip #3.
STEP 2:
Wait a few minutes after outlining the cookie to let the icing set. Then fill inside the outline with red flood icing using tip #5.
STEP 3:
Next, take white flood icing in piping bag with tip #3 and pipe a straight line horizontally across the top of the cookie. Alternate between two colours, leaving a red space between each colour, until you reach the bottom of your cookie.
STEP 4:
Take a toothpick or a pin/needle (I prefer a pin) and drag it through the icing from top to bottom. Then move your pin over a space and drag the pin the opposite way, bottom to top. Continue spacing them evenly all the way across.
STEP 5:
Wait 12 to 24 hours for icing to completely dry (depending on where you live). DO NOT REFRIGERATE! Leave out to air dry.
HEART TO HEART COOKIE
STEP 1:
Outline the heart cookie with medium piping consistency icing in a piping bag with tip #3.
STEP 2:
Wait a few minutes after outlining the cookie to let the icing set. Then fill inside the outline with red flood icing using tip #5.
STEP 3:
In a piping bag with tip #3 using pink flood consistency icing, pipe small dots on wet red flooded cookie. You want the pink dots to sink into the red icing.
STEP 4:
Taking a toothpick or pin/needle (I prefer a pin) drag from top of the dot straight through to the bottom. This will create a small heart. Continue on each dot, cleaning tip of pin after every dot you complete.
STEP 5:
Wait 12 to 24 hours for icing to completely dry (depending on where you live). DO NOT REFRIGERATE! Leave out to air dry.
- 1 cup butter
- 1 large egg
- 1 1/2tsp vanilla
- 3 cups flour (LIGHTLY packed)
- 1 cup sugar
- 1 tsp baking powder
- 3 Tbs Meringue Powder
- 4 cups (about 1 lb) confectioners sugar
- 5 Tbs warm water
- 1. In a bowl, whisk together dry ingredients
- 2. In a separate bowl (I like using my Kitchen Aid), beat together butter and sugar. When thoroughly mixed, add egg and vanilla
- 3. Carefully add in dry ingredients to your wet mixture. I usually add 1/3 at a time. Mix until dough starts to stick together
- 4. Gather the dough onto your counter top and knead it with your hands until it's a smooth consistency. Form the dough into a ball and wrap in plastic wrap, place in fridge for 30 minutes (I like to leave mine in over night). You will want the dough to be soft enough to work with, not hard like a brick
- 5. Bake at 350 degrees for 8-12 minutes
- 1. Beat all ingredients until icing forms peaks (7-10 minutes at a low speed with a Kitchen Aid, 10-12 minutes at high speed with a hand held mixer)
- 2. Keep all utensils grease free for proper consistency
- 3. To thin icing for flooding, add one drop of water to icing at a time. Continue adding water until a small amount of icing dropped back into the mixture takes 10-15 seconds to disappear
- TIP: Icing tends to dry quickly, cover icing bowl with a damp cloth to prevent it from hardening.
