Be My Valentine!

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I made these pretty little things for a sweet 18th birthday but I think they are perfect for Valentines! I prefer not to over bake these beauties so they have a bit of chew in the centers and are crisp on edges. Once the icing has set, these cookies are great for packaging and gifting.

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Happy Valentines everyone!

Sugar Cookies

  • 3/4 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • Few drops almond extract
  • 2 1/4 cups flour, plus more for flouring
  • 1 tsp baking powder
  • 1/4 salt

Beat the butter and sugar until light and fluffy. Add the egg, vanilla and almond extract until incorporated. Sift in the flour, baking powder and salt and stir until a dough has formed. If too sticky, add some more flour a tablespoon at a time. Turn out the dough onto a floured surface and knead gently until a uniform dough is formed.

Divide the dough in half and roll each half on a sheet or parchment to about 1/4 inch thick. Place the rolled dough into the freezer until hard – this will help when you cut it into shapes.

In the meantime, preheat your oven to 350°F. Place cookies an inch apart on a parchment lined baking tray and bake for 8-10 minutes (depending on the size of the cookie) or until cookies are just showing a touch of brown on the edges.

Allow cookies to cool on the tray for 5 minutes before transferring to a cooling rack.

Icing

  • 1 1/2 cup icing sugar
  • 1/2 tsp lemon juice
  • 1 tsp corn syrup, optional – this is just for shine
  • 2 Tbsp water, plus more if necessary
  • Food coloring if desired
  • 1/2 cup assorted sprinkles for dipping

Mix the sugar, lemon juice, syrup and water in a medium bowl. Divide into different bowls before adding coloring. Place the colored icing into piping bags or a small zip lock. Decorate the cooled cookies with icing and sprinkles.

Iced cookies will take about a whole day to fully dry if you want to package them up.

NOTE: Baked and un-iced cookies can be frozen for up to a month if wrapped well.

 

 

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