Tuesday, February 12, 2013

Valentine’s Day: Conversation Heart Cookies!

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Ciao dears,
        I have been dying to make cookies like these since I saw them on Cupcakes & Cashmere last year, I think.  Cutest little things ever!  So, I thought, since Valentine’s Day is soon, I’d get my boyfriend to come over and bake with me.  Isn’t he the sweetest guy ever?  He likes to bake with me and cook, so fun. <3  Comment below and tell me what you think of these.  Are you baking anything for Valentine's Day?
Inspired by:  http://cupcakesandcashmere.com/conversation-heart-cookies-2/
Ingredients
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
Flour for rolling out dough (Or powdered sugar…I prefer flour)


Directions:
Sift together flour, baking powder, and salt, whisk. 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 flour or powdered sugar. Remove 1 wrapped dough from refrigerator at a time, sprinkle rolling pin with flour/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 (pretty hearts! of various shapes and sizes), place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 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. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe/index.html?oc=linkback

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Royal Icing Recipe: (taken from here: http://cupcakesandcashmere.com/sugar-cookies-royal-icing-tutorial/)
Royal Icing:
In a bowl of an electric mixer combine:
4 cups sifted powdered sugar
3 TB meringue powder
10 TB of warm water

Beat for 8 minutes on low speed until slightly thick, the consistency of squishy toothpaste, not too hard.
Divide icing into several bowls and add food coloring to each.  I used pretty pastels resembling those of the candy hearts and hot pink for the words.
Transfer frosting to pastry bags or into squirt bottles (I tried squirt bottles for the first time an I like them for easy things like this…but not more complicated, intricate things that require a pastry bag).

Outline cookies and then fill the inside using the pastry tip as a way to add and spread the frosting as you go.IMG_0746
After filling the hearts in wait a few minutes for it to set, then write the words on top, if you’d like.  Or you could decorate however you like of course.
I remembered that I had a Mickey Mouse cookie cutter I never used yet!!! So I figured why not now?   Aren’t they cute?
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Tada! Adorableness!
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My boyfriend is so cute and silly. <3   I don’t look so good…this was after a long day of baking/cooking…
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I found these cute little cookie boxes at Ross and had to have them. Smile 
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                                                                                                                        ♥♥ Xoxo Gabriella

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